Curried Lamb Stew

Coconut oil or ghee for cooking
2 lbs lamb, either shoulder or stew meat or shank or butt roast, trimmed of visible fat
3 medium-sized onions, sliced into wedges
One 1/2-inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and chopped
1 T ground cumin
1 T ground coriander
2 t turmeric
3 to 4 T curry powder
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1 bay leaf
1/8 tsp ground cloves
2 14-oz. cans unsweetened organic coconut milk
2 large tart apples, cored and coarsely chopped
3 medium rutabagas, peeled and chopped into bite-sized pieces
1 cup stock or broth
salt and pepper
cilantro, finely chopped (as much as you want, depending on how much you like it)

If cooking in the oven:
Preheat oven to 300 F.
Sprinkle the lamb all over with salt and pepper. Heat the oil over medium heat in a large flame-proof/oven-proof pot (cast-iron works well). Brown the lamb on as many sides as is possible. Remove and set aside. Saute the onion wedges until slightly browned, then sprinkle on the spices and saute for another minute or so. Turn the flame down to medium-low. Add the rutabagas, and stir in the ginger, apples, garlic, coconut milk, bay leaf and stock. Set the lamb back in the pan, on top of all of this, cover and roast in the oven for 3 to 4 hours, until the meat is very tender. At the very end, stir in cilantro.

If cooking in the slow-cooker:
Follow instructions above, but once meat and onions have been browned, throw all ingredients into the slow-cooker, cover and cook on high for 1 hour, then turn down to low for 6 to 8 hours, until meat is very tender. Again, stir in cilantro at the end.

I once had a lamb curry served with yoghurt and a fruit chutney spooned into it. It was great. I’m still trying to create a sugar-free chutney, so stay posted. In the meantime, experiment, and if anyone comes up with one let me know! Hope you enjoy this warming winter stew.



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