L is for Lamb (Japanese Style Lamb Curry)
I'm skipping over E-K until later, as I've had 4 cups of cubed leftover lamb roast sitting in my freezer waiting to be used up for a couple of months. I was going to make a spicy Lamb Vindaloo but, at the last minute, dug out one of the 2 boxes of Glico brand Japanese curry roux cubes in my pantry and made this curry instead. I served it with a small serving of leftover long grain rice.
As to the recipe, well, I followed the instructions on the back of the box, although unlike my first attempt to make a Japanese beef curry, this time, I simmered the potatoes and cubed meat, covered, for 10 minutes before adding the sliced carrots and then continued to simmer for another 10-15 minutes. This way, both the potatoes and carrots were just tender and not mushy. I learned from my last attempt to cook this dish that the roux cubes will dissolve thoroughly in the 10 minute standing time after the vegetables are cooked without any additional cooking being required.
As to the recipe, well, I followed the instructions on the back of the box, although unlike my first attempt to make a Japanese beef curry, this time, I simmered the potatoes and cubed meat, covered, for 10 minutes before adding the sliced carrots and then continued to simmer for another 10-15 minutes. This way, both the potatoes and carrots were just tender and not mushy. I learned from my last attempt to cook this dish that the roux cubes will dissolve thoroughly in the 10 minute standing time after the vegetables are cooked without any additional cooking being required.