This lamb stew has the perfect velvety sauce with a hint of spice and a good balance of sweet and savory. It has a pinch of Indian curry powder and a 1/2 cup of prunes which give a subtle sweetness to the dish and they melt away into the sauce. The lamb is very tender and mild and the whole thing is just delicious. I made it over the weekend because my parents were visiting and lamb is one of my Mom’s favorite meats. It was a very cold blustery day and she was blown away : )
What you need:
3 tbsp olive oil
1 1/2 lbs of lamb stew meat (cubed boneless leg of lamb or lamb shoulder, about 1 inch pieces)
2 large carrots, peeled and chopped
2 tbsp all purpose flour
salt and pepper
2 cloves of garlic, thinly sliced
3 green onions, chopped white and green parts
2.5 tsp Indian curry powder (curry powder with blend of turmeric, coriander, cumin, paprika, nutmeg, cinnamon)
15 oz tomato purée
32 oz beef broth
1 lb potatoes peeled and cubed (I always go with Yukon Golds)
1/2 cup of chopped/pitted prunes
1 cup frozen green peas
Yogurt, fresh mint, and fresh parsley for garnish
Begin by sprinkling flour, salt, and pepper all over the lamb meat and stirring to make sure it’s evenly combined. Place a large pot or Dutch oven on the stove top over medium heat and add some olive oil. Place the meat in the pot and sear for a few minutes and then stir to sear on the other side. You want it to lightly brown but not burn. Now add the carrots, garlic, onions, and curry powder and stir so that it’s evenly distributed. Add another pinch of salt and pepper. Cook for 2-3 minutes so that it becomes very fragrant. Now add the tomatoes and allow to simmer and deglaze the pan. Gently scrape up and brown bits from the bottom of the pot. Next add the broth, prunes, and the potatoes. Bring to a boil and then reduce to a simmer and cover with a lid. Stir occasionally to make sure the bottom isn’t burning for about 40 minutes or until the potatoes have cooked through. The potatoes and lamb should be finished around the same time. Lastly stir in the frozen peas and allow a few minutes for them to be cooked. Serve with a dollop of yogurt and chopped fresh mint and/or parsley. Enjoy!
