Bahamian Lamb Curry

Ingredients

 * ¼ cup vegetable oil
 * 2 lb boneless lamb shoulder or beef chuck, trimmed of fat and cut into 1-inch cubes
 * 2 tbsp butter
 * 1 cup finely diced onion
 * ½ cup finely chopped celery
 * 3 cloves minced garlic
 * 3 tbsp curry powder
 * ½ tsp ground cumin powder
 * 1 tbsp tomato paste
 * 4 cups chicken broth
 * ¼ tsp dried thyme
 * 1 bay leaf
 * 2 cup peeled carrots, cut into ½-inch dice (4 medium)
 * 3 cup peeled, all-purpose potatoes, cut into ½-inch dice (1½ pounds)
 * ½ tsp salt
 * ¾ cup coconut milk, regular or light
 * 2 tbsp fresh lime juice
 * salt and freshly ground black pepper
 * ¼ cup chopped cilantro, for garnish, optional
 * cooked rice and cilantro for serving

Directions

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