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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is a recipe that my DD learned to make in ACCC culinary school. I have not tried it. Ingredients:
1 tablespoon curry powder |
4 -6 tablespoons water |
3 tablespoons vegetable oil |
1 onion (large, finely chopped) |
3 green onions (green tops chopped) |
3 garlic cloves (minced) |
6 celery leaves (finely chopped) |
1 tablespoon thyme (fresh, chopped) |
1/4 green bell pepper (finely chopped) |
1/4 red bell pepper (finely chopped) |
2 lbs lamb (cubed) |
1/4 teaspoon salt (or to taste) |
1 teaspoon tomato paste |
1/4 teaspoon black pepper (ground) |
3/4 cup lamb stock |
1 medium yam (peeled and cubed) |
Directions:
1. Combine curry powder with water to form a paste.
2. Heat oil in dutch oven, season lamb with salt & pepper and sear for 2-3 minutes.
3. Remove lamb from from Dutch oven and reserve.
4. Add to Dutch oven and saute onions for 8 minutes on medium low heat or until caramelized.
5. Add garlic and cook for 1 minute more.
6. Add bell peppers, celery leaves, thyme, curry paste and mix thoroughly.
7. Saute for 4 more minutes stirring frequently.
8. Add tomato paste and cook for 2 minutes.
9. Add lamb stock and bring to a simmer, stew until fork tender about an hour.
10. Stir stew frequently during entire cooking time.
11. Set timer for 30 minutes, and add the yams and cook for another 30 minutes or until yams and lamb are tender.
12. Serve on or with couscous. Enjoy!
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