As much as we love complex and bold flavors in curry, some days we simply don’t have time to create them from scratch (like we did with this curried rabbit recipe we put together for US Wellness Meats). This past Sunday was one of those hectic days. After a bit of rummaging around in the kitchen, I put this together and crossed my fingers.
For a little brightness and a strong kick, I suggest adding the garlic-chili chutney. A small amount goes a long way. We know you will enjoy this simple ginger curry chicken—with or without the chutney!
Curry is one of our favorite spices that we’ve found since finding paleo—our spicy beef curry recipe is a big hit, but we wanted to pack in some vegetables as well. By slicing our cabbage with a mandolin, we effectively created “noodles” with the cabbage that really hit the spot.
I’m excited to share with you today’s recipe of curry lamb shanks. One of our goals of 2014 was to go out more often; Heather works in sales, and I work two jobs, so the majority of the time for the past two years, when we were home, we just wanted to do nothing. That is all well and good, but I decided we needed to resurrect the date night, especially after our engagement in December.
Our first date night of the year was at Old Ebbitt’s Grill, also the oldest restaurant in DC. I had the lamb shank, and it was absolutely amazing. The next time we went with friends, a few weeks later, Heather had the shank and felt the same way. Having been inspired by that dinner and our friend Russ’s new book The Ancestral Table (Did you get it yet? Here’s our review.) and it’s Lamb Tagine recipe, we crafted this lamb shank recipe. We think you’ll really enjoy it. Plus, my parents were cool enough to get us a tagine for Christmas, so it gave us a fun excuse to break it out. Don’t worry, if you’re without a tagine, a dutch oven will suffice.