Curry Lamb Stew

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Curry Lamb Stew
  1. Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.

  2. Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.

  3. Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.

  4. Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.

Cook’s Notes:

You may need to temper the yogurt into the curry to avoid any curdling. If the yogurt is very cold and the mixture is very hot, just mix yogurt and some cooled-down stew in a separate dish and then put back into pot.

To thicken sauce, temper a large dollop of yogurt into stew and mix well (see prior note). You can also skin some fat from the top and mix with flour (like a roux) and put back into the pot for extra thickening. Add water, wine, or broth if mixture is too thick. You may find yourself thickening and thinning out a couple times while the stew is simmering…just keep adjusting until you get to the consistency you like.
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The spices that you want the most of are curry powder, cumin, and garlic. The sweeter spices (cardamom, ginger, coriander, garam masala) should only be used sparingly. But it’s all to taste.

I usually don’t add all the juices from the canned tomatoes – but up to you.

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