“Lamb Curry Stew”
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Yield: Serves 10
This recipe also works well with venison, beef or bison.
Ingredients
4 tablespoons olive oil
1 lamb leg or shoulder , cubed (about 4-6 pounds)
Salt and pepper
2 stalks lemongrass, cut into 1-inch pieces
6 cloves garlic garlic, minced
1 medium onion, diced
1 tablespoon minced ginger
3 bay leaves
2 cinnamon sticks
1/2 tablespoon dried chili flakes
4 tablespoons curry
2 cans coconut milk
6-8 cups lamb broth
2 large butternut squash, peeled, deseeded and cut into cubes
Cilantro, for garnish
For the Lamb:
Slow roast the lamb with the garlic cloves in a dutch oven for 12 hours at 220 F (seal with aluminum foil and cover with lid). Cool and cut in pieces in cubes. *note the slow roast produces your broth.
For the curry:
In a large heavy bottomed pot, (I use the dutch oven) heat the oil and add the onion and ginger and stir, about 5 minutes then lemongrass.
Add the bay leaves, cinnamon sticks, chili flakes, and curry and stir well.
Add the coconut milk and lamb broth, and stir. Cover and let simmer for about 2 hours, add lamb. After 2 hours, add the squash and cover. Let cook until the squash is tender and the lamb cubes fall apart easily.
Garnish with cilantro leaves and serve over brown rice.
simply mediterranean 