A couple of months ago I took on a Facebook food styling challenge, where I undertook the task of turning a pretty brutal looking curry into a much more presentable looking dish. The recipe was for lamb, which is easy to prepare and not so easy to make look good. As a food stylist, you learn early on that there are definitely foods to avoid having to make look good. Not impossible, just a little hard.
Happy with the physical results, I fiddled around with the recipe, making it a bit less sweet and a tiny bit fiery… and of course I medicated it with both oil and butter. I used coconut oil, which added another layer of flavor, and sat the whole thing on a pile of basmati rice. Excellent.
The recipe is flexible; I have also prepared it with tofu, spinach and cauliflower, a delicious combo. It’s a great intro to curry, with a good taste of Indian spice but not too much to be over powering. The original recipe calls for apple and raisins, which work well together; I just pumped up the spices, added weed, and revved the heat meter.
Moderation is key, don’t add more spice or cannabis than you can handle.
Curried Cannabis Lamb
Ingredients
-
3
tbsp
all-purpose flour -
3
lb
lamb
cubed -
6
tbsp
canola oil -
4
tbsp
canna-butter -
2
large
onions
chopped -
2
tbsp
brown sugar -
2
tbsp
ground cumin -
1
tbsp
mild curry powder -
1-3
tsp
hot curry powder -
1/2
tsp
turmeric -
1/2
tsp
ground cardamom -
1
cup
water -
1-2
tbsp
coconut oil
or infused coconut oil for higher potency -
2
apples
peeled and cut in chunks -
1
cup
raisins - Juice from half a lemon
-
Kosher salt and pepper
to taste
Instructions
-
In a large bowl or zip lock bag combine the flour, salt, pepper and the cubes of lamb.
-
In a large skillet, heat six tablespoons of canola oil, and over medium/high heat brown the lamb in batches. Brown all over and place on paper towels or a clean dishtowel. Set aside.
-
Add the cannabutter to the pan and sauté the onions until translucent and tender, about 8-10 minutes. Add the brown sugar, cumin, curry, cayenne, turmeric and cardamom. Add the cup of water and stir over low heat.
-
Return the meat to the pot and simmer, covered, for 1 & ½ hours.
-
In a small skillet heat either the coconut oil or canna-coconut oil. Sauté the apple and raisin for 4-5 minutes. Squeeze in the juice of half a lemon and salt to taste.
-
Add to the meat, and simmer, partially covered for an additional 30 minutes. Serve with basmati rice.
