Scarlett’s birthday falls on March 2nd, and every year since 1953 it has come in like a lion — cold, wet, windy, sometimes even with hail. Most years, though, March eventually goes out like a lamb, and this one was shaping up no differently.
Her driveway in Louisville sat straight up a steep hill near the Ohio River, impossible to drive up or down in bad winter weather. That meant there would be no Kentucky Thoroughbroads luncheon at her house this month. The group agreed to postpone it until April, after Easter, when the weather would be kinder.
In the meantime, Scarlett decided to try out a few recipes for when March finally softened.
One dish quickly became a favorite: a fragrant lamb curry served over rice. It was enjoyed by everyone and repeated every March during her years in Louisville — a warm, comforting way to welcome the lamb after the lion had roared its way through.
Lamb Curry
Serves 4 to 6
A fragrant, warming curry — the perfect dish to welcome the lamb after March’s lion has roared its way through.
Ingredients- 1½ lb boneless leg of lamb, trimmed of fat and cut into 1-inch cubes
- 2 Tbsp coriander
- 2 Tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp cayenne
- ½ tsp turmeric
- 2 Tbsp fresh ginger, finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp oil
- 1 medium red onion, finely chopped
- 1 cup canned tomato sauce
- 1 cup water
Refrigerate all ingredients for 30 minutes, but leave the lamb out at room temperature.
Put all the ingredients except the lamb into a Dutch oven and bring to a boil.
Brown the lamb on all sides in a skillet (should take about 5 minutes). Then add the browned lamb to the Dutch oven, lower the heat to medium, and simmer for 45 minutes.
Serve over rice.