You all need some food. Here's the perfect winter recipe
Curried Lamb Stew with Peas
One crucial element in turning a good stew, curry or tagine into a great stew, curry or tagine is allowing it to sit for at least an hour, more if possible, before gently reheating and
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Curried Lamb Stew with Peas
One crucial element in turning a good stew, curry or tagine into a great stew, curry or tagine is allowing it to sit for at least an hour, more if possible, before gently reheating and
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serving; the meat becomes tender, the sauce thickens and the flavors meld and deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
Serves 4
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serving; the meat becomes tender, the sauce thickens and the flavors meld and deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
Serves 4
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INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 pound 5 ounces – 1 pound 8 ounces (22 – 25 ounces /
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INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 pound 5 ounces – 1 pound 8 ounces (22 – 25 ounces /
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600 – 700 grams) boneless lamb shoulder, cut into fairly large cubes
Salt or fleur de sel & freshly ground black pepper
1 gently rounded tablespoon cornstarch
Water, about 2 cups (500 ml) or enough to cover the meat
1 can (5 ounce / 140 grams) tomato paste
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600 – 700 grams) boneless lamb shoulder, cut into fairly large cubes
Salt or fleur de sel & freshly ground black pepper
1 gently rounded tablespoon cornstarch
Water, about 2 cups (500 ml) or enough to cover the meat
1 can (5 ounce / 140 grams) tomato paste
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2 – 3 medium-large tomatoes, quartered
1 tablespoon yellow Madras curry powder (rather mild) or similar, more to taste
1 small vegetable bouillon cube
1 bay/laurel leaf
1 small bowl freshly shelled peas (from about 2 lbs / 1 kg in pods - before being shelled) or frozen
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2 – 3 medium-large tomatoes, quartered
1 tablespoon yellow Madras curry powder (rather mild) or similar, more to taste
1 small vegetable bouillon cube
1 bay/laurel leaf
1 small bowl freshly shelled peas (from about 2 lbs / 1 kg in pods - before being shelled) or frozen
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Rice (I prefer basmati) to serve.
In a large heavy pot or Dutch oven, heat about 2 tablespoons olive oil + 2 tablespoons margarine – blending the two keeps the heat even – and toss in the onion & garlic slices, stirring to coat. Cook over high heat, stirring, until just
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Rice (I prefer basmati) to serve.
In a large heavy pot or Dutch oven, heat about 2 tablespoons olive oil + 2 tablespoons margarine – blending the two keeps the heat even – and toss in the onion & garlic slices, stirring to coat. Cook over high heat, stirring, until just
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tender, only a couple minutes.
Add the meat chunks. Continue cooking, stirring up the meat & onions often, until meat is lightly browned on all sides.
Once the meat is browned, add a healthy amount of pepper, say 10 or 12 grindings, a rounded tablespoon of cornstarch
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tender, only a couple minutes.
Add the meat chunks. Continue cooking, stirring up the meat & onions often, until meat is lightly browned on all sides.
Once the meat is browned, add a healthy amount of pepper, say 10 or 12 grindings, a rounded tablespoon of cornstarch
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and stir to toss & evenly coat the meat.
Cover with water, about 2 cups (500 ml).
Stir in the tomato paste, add the fresh, quartered tomatoes, the curry powder, a very large pinch ( 1 teaspoon or so) salt, the bouillon cube, and bay leaf. Stir to blend.
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and stir to toss & evenly coat the meat.
Cover with water, about 2 cups (500 ml).
Stir in the tomato paste, add the fresh, quartered tomatoes, the curry powder, a very large pinch ( 1 teaspoon or so) salt, the bouillon cube, and bay leaf. Stir to blend.
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Bring the stew to a boil, lower the heat, cover the pot & allow to simmer for 30 minutes.
At the end of 30 minutes, stir in the FRESH peas, cover the pot again & allow to simmer for an additional 30 minutes or until the peas are tender. If using FROZEN peas, add them to
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Bring the stew to a boil, lower the heat, cover the pot & allow to simmer for 30 minutes.
At the end of 30 minutes, stir in the FRESH peas, cover the pot again & allow to simmer for an additional 30 minutes or until the peas are tender. If using FROZEN peas, add them to
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the stew only 10 to 15 minutes before the end of cooking.
Remove from the heat and allow to sit for at least one hour, longer if possible.
Serve over rice.
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the stew only 10 to 15 minutes before the end of cooking.
Remove from the heat and allow to sit for at least one hour, longer if possible.
Serve over rice.
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Remember to share the love by RTing the recipe and encouraging your followers to follow me for more great recipes.
And take a photo when you make any of my recipes and share it with me!
Bon appétit!
#IsolationBaking
Remember to share the love by RTing the recipe and encouraging your followers to follow me for more great recipes.
And take a photo when you make any of my recipes and share it with me!
Bon appétit!
#IsolationBaking
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