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Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb)

Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) is a traditional Ivorian recipe for a classic dish of cubed lamb stewed gently in water with carrots, leeks and an onion that's finished in a thick curry sauce made with creme fraîche and containing fried onions and mushrooms. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Curried Blanquettes of Lamb (Blanquette d'Agneau au Curry).

prep time

15 minutes

cook time

130 minutes

Total Time:

145 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySauce RecipesSpice RecipesLamb RecipesMilk RecipesCote-divoire Recipes



Ingredients:

1kg lamb, cut into large cubes
2 carrots, scraped
1 leek, washed and trimmed
1 onion
1 clove
200g shallots
250g button mushrooms
250ml crème fraîche
50g butter
50g plain flour
2 tbsp groundnut oil
1 stock cube
2 tbsp curry powder
1 bouquet garni
salt and freshly-ground black pepper, to taste

Method:

Place the lamb in a large pan with the whole carrots and leek. Crumble in the stock cube then add the bouquet garni and the onion, stuck with a clove. Season to taste with salt and black pepper then cover the ingredients with water and bring to a boil.

Reduce to a simmer and cook, covered, over low heat for about 2 hours, or until the meat is very tender.

Peel the shallots. Heat the oil in a frying pan and use to fry the mushrooms and onions over low heat for about 10 minutes, or until golden brown.

Melt the butter in a pan, scatter over the flour and mix together to form a smooth roux. Cook, stirring constantly for 2 minutes then scatter over the curry powder and turn off the heat. When the roux is completely cold pour in the hot stock from the lamb and whisk until smooth.

Bring to a simmer then add the cream, the onion and mushroom mix and the lamb cubes.

Adjust the seasoning to taste and continue cooking for 15 minutes (do not allow to boil). Serve the curried blanquette hot, accompanied by plain rice.