Spicy Indian Lamb Stew

local_grocery_store Ingredients

• 1.5 pounds Lamb shoulder, boneless, cut into chunks
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 2 Tomatoes, diced
• 1/2 cup Yogurt, plain
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cayenne pepper (adjust to taste)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped (for garnish)

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. 2.Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. 3.Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
4. 4.Add the lamb chunks to the pot and cook until browned on all sides.
5. 5.Stir in the diced tomatoes, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Mix well to coat the lamb with the spices.
6. 6.Reduce the heat to low and cover the pot. Let the stew simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.Stir in the plain yogurt and cook for an additional 5 minutes to thicken the stew.
8. 8.Taste and adjust the seasoning if needed.
9. 9.Serve the Spicy Indian Lamb Stew hot, garnished with chopped cilantro.
10. 10.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more cayenne pepper or a finely chopped chili pepper.
• chevron_rightIf you prefer a milder stew, reduce the amount of cayenne pepper or omit it altogether.
• chevron_rightMake sure to brown the lamb chunks well before adding the spices. This will enhance the flavor of the stew.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• chevron_rightServe the stew with naan bread or steamed rice for a complete and satisfying meal.