Traveling to India….

Since starting to the read the blog of Christine and Aisha titled Cosmopolitan Kids I’ve really upped the ante on doing more Cosmopolitan things with my children. After a while I realized that because of the diverseness of the friends of the Nicholes – my best friend is Filipino and Mr.Nicholes best friend is Indian, AND the fact that we live in Chicago – home of every country within a city, I am pretty cosmopolitan.

Tonight for dinner we made – or I made, curried lamb. Of course, I didn’t think to take pictures at all of the preparation, well because I’m lazy. However, I do have a photo of the finished product and the recipe. So, here we go:


  • 2-3 tablespoons olive oil
  • 1/2-1 medium onion, finely diced
  • 2 large cloves of garlic, minced
  • 1 tablespoon fresh ginger, grated (from 1 inch knob)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 pound lamb kabobs or stew meat, such as shoulder or boneless leg, cubed
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup dry white wine (not necessary, if going without use more chicken stock)
  • 1/2-3/4 cup chicken stock or low sodium chicken broth
  • 1-2 large potatoes, scrubbed and cubed into 1-inch pieces
  • 1/2 cup fresh or frozen peas
  • 1/4 cup fresh cilantro, chopped


  1. In medium saucepan over medium/high heat, heat oil. Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute until softened (about 4 minutes.) Add lamb and saute until browned, about 10 minutes
  2. Stir in curry powder and cumin and saute 2 minutes. Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes.
  3. Stir in chicken stock, reduce heat to low, cover and simmer until lamb is tender, about 30 minutes. (Lamb can be cooked ahead and refrigerated, covered, up to 24 hours)
  4. Halfway through cooking the lamb, add potatoes and peas. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until potatoes and lamb are tender. Add the cilantro and serve.
  5. This dish can be served with rice and apricot or mango chutney to compliment the curry flavor.

Tonight, we happened to add chickpeas to the mixture (not called for on the recipe) for a bit more filler.

One of my favorite non-american dishes to make. What’s one of yours?


  1. AJ says:

    This looks awesome! Awww look at all the foodies! 🙂 yay. does my heart good to see us cooking outside the macaroni and cheese box. 🙂

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