Imbolc Curried Lamb
Hey There Kitchen Witches!
At Imbolc, the lamb is a true symbol of the season. In the British Isles, there were years when the spring lambing presented the first meat people had eaten in months.
Barley was a staple crop in many areas of Scotland and Ireland, and could be used to stretch even the thinnest of winter meals to feed an entire family.
Although curry was not native to the UK, it lends itself well to the theme of this Sabbat because of its fiery nature.
The golden raisins add a bit of sunny sweetness. This simple dish is delicious, and reminds us that spring is truly on its way.
Ingredients
2 Tbs. butter or oil
1 onion, chopped
2 Tablespoons Cilantro
1 cup of chopped Carrots
1 cup of yellow potatoes
1 1/2 lbs. lean lamb, sliced into thin strips you can also use lamb still on the bone as in the photo, but plan to adjust your cooking time to a little longer
1 C. beef or vegetable broth
1/2 C. barley
2 Tbs. curry powder
1/2 C. golden raisins
Directions:
In a large skillet, heat the butter or oil. Sautee the onion until soft, and then add the strips of lamb.
Brown the lamb, but not so long that it gets tough you want to keep it nice and tender.
Slowly pour in the broth. Add the barley, and cover the pan.
Allow to simmer about 20 minutes, or until barley has cooked.
Uncover, and add curry and raisins. Simmer for a few more minutes, and remove from heat.
Serve as part of your Imbolc dinner if you don't eat meat, never fear!
This is actually excellent with some chopped zucchini or your other favorite squash in place of the lamb.
Blessings,
Rev. Bella Shay
Imbolc is a traditional Celtic festival marking the midpoint between winter and spring, a time that celebrates new beginnings and the first signs of returning light. Preparing a curried lamb dish for Imbolc not only connects us with historical seasonal practices but also brings a nourishing and flavorful meal to the table. In many parts of Scotland and Ireland, lamb represented the fresh meat available after months of winter scarcity, symbolizing renewal and fertility. Incorporating barley into the recipe reflects its historic importance as a staple grain used to extend meals and provide sustenance during harsh winters. Adding curry powder, although not originally native to the British Isles, introduces a warm, fiery element that complements the theme of transformation and awakening. The combination of spices in curry can ignite a comforting heat that feels fitting for the transitional weather of early spring. The inclusion of golden raisins offers a subtle sweetness that balances the spices and richness of lamb, echoing the emerging warmth and sunlight of the season. For those who prefer a vegetarian option, substituting lamb with chopped zucchini or squash maintains the heartiness while respecting dietary needs. When making this dish, it’s beneficial to gently brown the lamb to retain tenderness, then simmer slowly with the broth and barley to develop depth of flavor. The barley adds a wholesome chewiness and extends the dish, making it ideal for family gatherings or ritual meals. This recipe invites home cooks to engage in the spiritual and cultural aspects of Imbolc, while savoring a dish that is both traditional and adaptable. Experimenting with local or seasonal vegetables and adjusting the spice level can personalize the meal further, turning it into a meaningful seasonal celebration. Overall, this curried lamb recipe is not only a celebration of the changing seasons but also an homage to heritage foods and the comforting power of home cooking during transition times.
