Curried Lamb Stew recipe
An exciting Mediterranean inspired stew perfect for cold winter nights. Simmer tender lamb with yogurt, garlic, and aromatic spices to make a hearty, spicy and delicious stew. Serve with crusty bread and garnish with cilantro for a memorable dish any night of the week!
Ingredients:
1 c. plain Greek yogurt
1 Tbsp minced garlic
2 lb cubed lamb stew meat
2 c. water
1 c. uncooked rice
1 Tbsp olive oil
1 large onion, cubed
½ tsp ground cloves
½ tsp ground ginger
½ tsp ground cumin
¾ tsp ground cayenne pepper
3 Tbsp curry powder
2/3 c. slivered almonds, toasted
1 c. currants
8 c. chicken broth
Directions:
In a medium bowl, combine yogurt and garlic. Add lamb cubes until coated. Cover, and refrigerate overnight.
In a large saucepan bring water to a boil. Add rice, and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
Heat oil in a large skillet over medium high heat. Sauté onions until tender, approximately 5 minutes. Add marinated lamb and season with cloves, garlic, cumin, cayenne, and curry powder. Toss to combine. Add in currants and 1 c. chicken stock. Reduce heat to low and simmer for 2 hours, adding stock as necessary to keep from burning.
Add remaining stock, and cooked rice. Return to simmer and cook 5 minutes or until heated through.