I love meals at the Ketchum Grill for special occasions. Of course, I can never resist their offerings featuring Lava Lake Lamb. The grill puts out a monthly newsletter featuring news, links and a recipe. The November edition has an amazing looking recipe using Lava Lake Lamb, inspired by a trip to Vietnam. You can sign up for that newsletter here to receive the latest from Scott and Anne Mason, the chefs and owners of the restaurant. I can’t wait to try this out!

Ketchum Grill’s Curried Lava Lake Lamb

  • 2 tablespoons Olive Oil
  • 1 pound Lava Lake Lamb Leg meat trimmed of any fat and sinew and cubed into 3/4″ pieces
  • 1 Large yellow Onion- Peeled and Julienne
  • 1 small Carrot – Peeled and Julienne
  • 1/2 cup golden raisins
  • 3 tablespoons Yellow Curry
  • 1 tablespoon Anise Seed
  • 2 tablespoon Fresh Ginger, peeled and Grated
  • 1 tablespoon sesame Seeds
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon cayenne
  • 2 Cups Chicken Stock
  • 1 can Coconut Milk
  • 1/2 bunch cilantro- chopped
  • juice from one lime or lemon
  • Kosher Salt to taste

In a large saute pan or wok, brown all of the lamb pieces in the olive oil.  Add the carrots and onions and brown each of them together with the lamb.  On a plate, measure out all of the dry ingredients and then add them to the browned lamb.  Cook the spices with the lamb for 1 or 2 minutes until the lamb is thoroughly coated with the spice mixture.  Add chicken stock, coconut milk and lime juice.  Reduce heat and simmer until thick, about 5 minutes. Check seasoning and serve hot with rice.