|In a saucepan large enough to hold the lamb in a single layer (or in batches) over moderate heat, heat the oil. Pat the lamb cubes dry with paper towels & brown them, over medium high heat, for about 10 minutes until brown on all sides. As each batch is done, remove them to a bowl. When the lamb is brown, discard the fat from the saucepan & replace it with the butter. |
Melt the butter over moderate heat, then add the onion & celery & cook uncovered, stirring once or twice, for about 5 minutes or until tender. Add the garlic, curry powder & cumin & sauté for about a minute to cook the spices. Add the tomato paste to the curry, then whisk in the chicken broth, add thyme & bay leaf. Return the lamb to the saucepan & add the carrots & potatoes & season with ½ teaspoon of salt. Bring the liquid to a boil over high heat, cover & simmer, over low heat, with the lid ajar, for 1 to 1¼ hours or until the lamb & the vegetables are tender.
Strain the solids & thoroughly degrease the juices. Discard the bay leaf & return the degreased juices to the saucepan. Over high heat, boil the juices down until 1cup remains. Add the coconut milk, return the meat & vegetable solids to the pot & simmer the stew to reheat. Stir in the lime juice & season with salt & pepper to taste. Serve over plain boiled rice, garnish with cilantro. Serves 6