| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 25g | 10g | 30g |
| sugars | fibre | protein | salt |
| 10g | 6g | 45g | 1.5g |
I must confess, from the moment the first spoonful of Locust Beans and Lamb Curry passed my lips, I was utterly smitten. As a Louisiana native with French ancestry, I’ve always been partial to recipes that encapsulate both elegance and a depth of flavor. This fruit-based recipe does just that, their sweet yet tangy nature intermingling with the hearty lamb to create a truly exciting flavor experience. In terms of comfort, flavor, and a hint of the unexpected, this dish truly has it all.
Health Benefits of Locust Beans and Lamb Curry
I adore recipes that don’t compromise on flavor for the benefit of health, and this unique curry is a splendid example. The lamb provides a good amount of protein – one of the building blocks of our bodies. The locust beans, on the other hand, are a powerhouse of fiber, beneficial for both digestion and heart health. Combined with the antioxidant-rich garlic and ginger, and the disease-fighting properties of turmeric, this aromatic delight provides a healthy dose of essential nutrients, all in the guise of a memorable, mouthwatering meal.
The Magic of Locust Beans and Lamb Curry
This recipe, you see, is reminiscent of the vibrant tagines of Morocco, with their balance of savory meats and sweet, juicy fruits. If you are a fan of such dishes, then you will feel right at home with the Locust Beans and Lamb Curry. And might I suggest pairing this with a plate of tangy, pickled vegetables? The acidity would cut through the rich curry perfectly, providing balance to the palate. It’s the quintessential example of how global cuisines can unite on one plate to create something spectacular.
Preparation is key to letting this recipe shine and allowing the flavors to develop. Like a good gumbo or bouillabaisse, Locust Beans and Lamb Curry welcomes a patient hand and a slow cook. The result? A tender, fall apart lamb, locust beans that have absorbed the flavorful curry, and an aroma so enticing, it could draw neighbors from down the street.
To make it your own, you can add an extra spice, more beans, or substitute lamb for chicken or beef. You can enjoy it with a nice baguette, couscous, or some creamy mashed potatoes. It’s flexible, adaptable, and every bite is a testimony to why I love this recipe so much.
Interested in trying this fascinating fusion of flavors for yourself? Check out this Moroccan Lamb Tagine for a bit of extra inspiration, or head to Saveur’s Moroccan-style roast chicken recipe for a beautiful pairing idea.
What You’ll Need
- 2 pounds of lamb, chopped into chunks
- 2 cups of fresh locust beans
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of fresh ginger, grated
- 1 teaspoon of turmeric
- 2 teaspoons of coriander
- 1 teaspoon of cumin
- 1/2 teaspoon of cayenne pepper
- 2 cups of canned tomatoes, chopped
- 2 cups of vegetable broth
- 2 tablespoons of lemon juice
- 1 handful of fresh cilantro, chopped
- Salt and black pepper to taste
- 2 tablespoons of cooking oil
- Cooked rice for serving
Method
Step One
To start, heat the cooking oil in a large pot over medium-high heat. Once the oil is hot, add the chopped lamb chunks. Season with salt and pepper and brown the lamb on all sides. Remove the browned lamb from the pot and set aside.
Step Two
In the same pot, add the finely chopped onions and sauté until they are soft and golden. Add the minced garlic and grated ginger, cook for a few more minutes until the garlic becomes fragrant.
Step Three
Stir in the turmeric, coriander, cumin, and cayenne pepper. Cook the spices with the onion and garlic mixture for about 1-2 minutes to release their flavors.
Step Four
Add the fresh locust beans to the pot, along with the chopped canned tomatoes. Stir everything together, scraping the bottom of the pot to lift any flavor bits stuck to it.
Step Five
Return the browned lamb chunks to the pot. Add the vegetable broth and bring the pot to a boil. Once it is boiling, reduce the heat to low and allow the curry to simmer for about an hour, or until the lamb is tender.
Step Six
When the lamb is cooked and tender, stir in the fresh lemon juice and chopped cilantro. Adjust the seasonings with additional salt and pepper if necessary. Allow the curry to cook for a few more minutes so all the flavors can meld together.
Step Seven
Finally, serve the Locust Beans and Lamb Curry over cooked rice. Enjoy this flavorful and unique dish.
