Lava Lake Lambs graze freely on wild grasses and flowers, resulting in the most delicious, tender and flavorful meat you’ll ever taste from lamb… it’s only here for a short time and you’ll only find it in the Heinen’s Meat Department.
- 2½ lb. Lava Lake lamb shoulder
- 1 onion, diced
- 3 tomatoes, diced
- 2 tablespoon olive oil
- 10 ounce can coconut milk
- 3 tablespoon curry powder
- 1 cup flour
- 1 cup water
- 2 teaspoon salt
- 1 tablespoon curry powder
Add the olive oil to a large Dutch oven over medium high heat.
While the pan is heating up, pat the lamb dry with paper towels, and season with salt and pepper. Add the lamb to the hot pan, and using tongs, brown every side.
Remove the lamb from the pan and add the tomatoes, onions and 3 tablespoon of curry; stir. Place the lamb back in the pan, and cover. Place the Dutch oven in a 280º oven for 2 hours.
When the lamb is a half an hour from being done, start on the crepes (or make them earlier in the day).
Combine the flour, water, salt and 1 tablespoon of curry powder and whisk until smooth. Place a frying pan over medium heat and spray with a vegetable oil spray.
When the pan is hot, add ⅛ c. of batter to the pan. Turn your wrist to spread the batter as this as possible on the hot pan. The crepe should cook all the way through so that you don’t need to flip it.
The lamb should be pull apart tender when you take it out of the oven. Remove the lamb from the Dutch oven and cover with foil. Add the can of coconut milk to the onions and tomatoes in the Dutch oven.
Cook the sauce, stirring occasionally, for five minutes. If you want more curry flavor, you can add a dash of curry to the sauce.
Slice the lamb into bite sized pieces.
To serve, place two crepes on a plate, add some lamb to the center of the crepes, top with a couple of tablespoons of sauce, and then fold over the tops of the crepes. Serve with rice.