Lamb Stew with Basmati Rice | Living By Design
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe courtesy of Jake Smollett
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1⁄4 cup chopped garlic
- 2 pounds lamb shoulder meat, cubed into 1-inch pieces
- 1 tablespoon of Kosher salt
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons granulated garlic powder
- 2 teaspoons granulated onion powder
- 2 teaspoons turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- 1 teaspoon dry mustard powder
- 1-inch piece of peeled fresh ginger
- 1/3 cup Thai red curry paste
- 1 13.5 ounce can of coconut milk
- 2 cups beef broth
- 1 cinnamon stick
- 1 tablespoon apple cider vinegar
- 1 cup plain yoghurt, strained
- 1 tablespoon chopped fresh mint
- 1 tablespoon finely chopped serrano chili
- Steamed basmati rice
- 2 tablespoons chopped fresh cilantro
Instructions
- Set a Dutch oven over medium heat and once hot, add the olive oil. When the oil starts to smoke, add the onions, followed by the garlic and sauté, until the onions start to soften and the garlic is fragrant, about 2-3 minutes. Add the lamb to the pan and stir well to combine. Season the lamb with the Kosher salt and black pepper and stir well. Add the cayenne pepper, garlic powder, onion powder, turmeric, coriander, cumin, dried basil and mustard powder to the Dutch oven. Stir the lamb to incorporate the spices and coat them evenly. Cook the lamb, stirring occasionally until the meat is well caramelized and the spices are well toasted, about 5-6 minutes.
- Cut the ginger in half and add it to the pan along with the red curry paste and coconut milk. Stir well to ensure that the paste is properly dissolved and then add the beef broth. Bring the Dutch oven to a boil and then reduce to a low simmer. Place the lid on the pan and allow the lamb to cook, stirring occasionally to prevent sticking, for at least 2 hours or until the lamb is tender and the liquid has reduced a bit.
- In a small bowl, combine the yoghurt, mint and serrano chili. Season lightly with salt and stir well to combine.
- Serve in bowls over steamed white basmati rice and garnish with a dollop of the yoghurt and a bit of the chopped cilantro.