Our family likes to sit down on a weekend and discuss what we are going to cook during the week. This way each family member can have a say in it. We can also figure out what nights will be tough because the children have an activity (dance class or sports practice). Once we figured out what dishes we will cook we usually go shopping together. Some people have accused us of being boring and a tad too organized. But it sure makes life so much easier and takes a lot of stress out of cooking when you know what’s for dinner. It also prevents our family from spending money on unhealthy fast food or splurging on a restaurant visit that we can’t afford.
My husband and I both enjoy cooking. We alternate the chore and often cook together. As the kids are getting older we try to include them as much as we can. I think it’s important that children learn how to cook and don’t just sit by the sidelines waiting for dinner to be served. After all cooking is fun and a life skill they will need once they move away from home.
This weekend we cooked this delicious curry-lamb dish together as a family. We love this dish yet we had not made this meal for a very long time. If you want to know why you can read on my blog…
2 pounds of lamb shoulder (organic if you can afford it)
4 Tablespoons oil
1 Tablespoon Curry
2 Tablespoons flour
2 cups chicken broth
125 ml cream
500 g fresh leaves of spinach
1 large oinion diced
pepper and salt to taste
lemon juice to taste
How to make it:
1. Remove all the large fatty parts and silver skin of the meat. Cut meat into bite sized pieces. Heat the oil and brown the meat on all sides. Be patient when doing this. It’s key to making this dish a success! Since I don’t have a lot of patience when it comes to cooking meat I prefer to leave this job to the man.
2. Dust the meat with curry powder and flour. Add the chicken broth and cream. Let the meat simmer for 30 minutes.
3. Wash the spinach and take out all the bruised leaves and tough stems. My daughter likes to do this job. Rip or chop the leaves (if they are very large) into smaller pieces. Meanwhile I will chop the onions and our son likes to get the freshly squeezed lemon juice ready. Saute the diced onions in oil and add spinach to the pot. Wilt the spinach together with the onions. This takes about 10 minutes or so. You can do it while the meat is simmering.
4. Add the spinach with the onions to the meat. Add lemon juice, pepper, and salt to taste.
We like to serve this meal over rice. You can also eat it as a stew in a bowl with some bread on the side.
Ulla Seckler is a dollmaker who was born and raised in Germany. She lives in beautiful Colorado with her husband and two kids. You can find her Notes by a German Dollmaker on her blog where she shares some great German recipes, pictures of her sweet dolls, and life lessons learned. Don’t forget to stop by her Etsyshop and take a peek at her wonderful doll creations.