Lamb Stew Recipe

Lamb Stew Recipe

Ingredients:

2 pounds of lamb (boneless); fat trimmed off
3 Tbsps of mild veggie oil
1/4 c of nuts (cashew)
1 pc cinnamon-stick (2-inch); broken
4 pods of cardamom
4 cloves (whole)
1 chopped onion (large)
1 tsp of cumin seed
1 Tbsp of minced ginger
1/2 tsp of coriander ground)
3 cloves garlic; peeled & crushed
1/4 tsp of turmeric
1/2 tsp of cayenne seasoning
1 tsp of paprika
1 tsp of salt
1 c of water
1/4 c of whipped cream
2 peeled tomatoes (medium); seeded & chopped
2 c of yogurt (unflavored)
1 green-onion top; snipped
1/2 c of peas (fresh)

Instructions:

Have meat cut into one inch cubes then set them aside. You grind the cashews together w/ some water in order to create a paste-like mixture.
Have oil heated in large, thick skillet place over mid-heat. Add the cloves, cinnamon, cumin and cardamom seeds. Stir while cooking ’til fragrant for one minute.

You then add the garlic, ginger & onions. Stir & cook for 3 mins ’til onions are soft. Add the turmeric, coriander, paprika, salt and cayenne. Stir it for 1 min.
Add the lamb &stir-fry ’til it loses its red color. Add the tomatoes. Stir constantly while cooking for about 5 mins.

Add half cup of water. Add cashew-paste, yogurt and water then add into skillet. You reduce the heat then simmer w/ cover for 30-45 mins ’til meat becomes tender. Skim fat off from the surface. Add peas & cream then heat it through ’til sauce becomes thickened. Add water as necessary. Serve in deep platters garnished w/ chives.

>> Lamb Stew Recipe