Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken or beef broth
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 3-5 minutes.
3. Add the cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper to the pot and stir to coat the lamb and onion mixture.
4. Pour in the chicken or beef broth, coconut milk, and tomato paste. Stir to combine.
5. Bring the stew to a simmer, then reduce the heat to low and cover the pot with a lid.
6. Cook the stew for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
7. Remove the pot from the heat and stir in the chopped cilantro.
8. Serve the stew hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Medium-high heat to brown the lamb, then low heat to simmer the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 31g
Carbohydrates: 10g
Protein: 34g
Sodium: 950mg
Sugar: 3g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chicken or beef broth can be substituted with vegetable broth.
- Tomato paste can be substituted with canned diced tomatoes.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use ghee instead of vegetable oil for a richer flavor.
- Add a pinch of saffron to the stew for a more luxurious flavor.
Tips and tricks:
- Browning the lamb before adding the other ingredients adds extra flavor to the stew.
- Stir the stew occasionally while it simmers to prevent it from sticking to the bottom of the pot.
- Taste the stew and adjust the seasoning as needed before serving.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a lime wedge on the side for squeezing over the top.
Garnishes:
Fresh cilantro leaves, sliced green onions, or a dollop of plain yogurt.
Pairings:
- Serve the stew with steamed rice or naan bread.
- A side salad of mixed greens with a simple vinaigrette would also pair well with the stew.
Suggested side dishes:
- Steamed rice
- Naan bread
- Mixed green salad
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer it uncovered for a few more minutes to thicken the sauce.
- If the stew is too thick, add a splash of broth or water to thin it out.
Food safety advice:
- Make sure the lamb is fully cooked before serving.
- Store leftover stew in the refrigerator within 2 hours of cooking.
- Reheat leftover stew to an internal temperature of 165°F (74°C) before serving.
Food history:
Lamb stew is a popular dish in many cultures, including Indian cuisine. The use of coconut milk and cardamom in this recipe adds a unique flavor profile to the dish.
Flavor profiles:
- The lamb is savory and tender.
- The coconut milk adds a creamy sweetness.
- The spices, including cardamom, cumin, and coriander, add warmth and depth of flavor.
Serving suggestions:
- Serve the stew in individual bowls with a side of rice or naan bread.
- Garnish with fresh cilantro leaves or sliced green onions for added color and flavor.
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Region: Indian