The randomly-generated list of ingredients is:
chickpea
lamb
parsley root
potato
This is a recipe of firsts. This is the first time I've bought and cooked lamb. This is also the first time I've ever eaten parsley root. Hell, this is even the first time I've made a curry with meat, shockingly enough.
Despite my virginity in these matters, this was a straight-ahead lamb curry, and it turned out fantastic. There was a surprising sweetness that came from the parsley root, which nicely rounded out the spiciness of the sauce. Between the chickpeas, potatoes, and parsley root, I decided that there was plenty of starch already, so I forewent the usual side of rice.
Ingredients
2 lamb shoulder chops
2 handfuls chickpeas, dried
1 onion, minced
2 garlic cloves, minced
2 tbsp tomato paste
2 tsp cumin, ground
1 tsp, thyme, dried
1 tsp turmeric powder
1 bay leaf, fresh
cayenne pepper, to taste
2 parsley roots, cubed
2 small potatoes, cubed
parsley, chopped, for garnish
Method
Sear lamb chops on both sides, then remove. Saute onions, then garlic. Deglaze with stock or water. Combine with lamb, chickpeas. tomato paste, bay leaf, and spices in a pot. Add enough addition liquid to cover lamb and bring to a simmer.
Simmer covered until lamb and chickpeas are tender, about two hours. Remove lamb and debone. Add potatoes and parsley root and reduce. Return lamb. Serve topped with chopped parsley.
