Lamb Curry Stew Recipe With Jasmine Rice

Curry powder, garlic cloves and coconut combine to make this Lamb Curry Stew Recipe.

| 2013 Guide to Sheep and Goats

Variety of Lamb Recipes for Every Occasion    

Lamb Curry Stew Recipe

2 tablespoons olive oil
2 pounds grassfed lamb stew meat, trimmed and cut into 1-inch pieces
2 onions, chopped
4 cloves garlic, minced
3 teaspoons hot curry powder
8 green cardamom pods
1 teaspoon ground cumin
Pepper, to taste
1 cup chicken stock
1 cup water
1 can (14 1/2 ounces) crushed tomatoes
Jasmine Rice, recipe follows
1/2 cup unsweetened coconut flakes
1/2 cup raisins
Plain yogurt, for garnish
Chopped cilantro, for garnish

In skillet, heat oil over high heat. Sprinkle lamb with a little salt; add to skillet and brown. Remove meat from skillet and set aside.

Drain skillet of fat, then add onions and garlic, and cook until soft, about 3 to 5 minutes.

In Dutch oven, place lamb, onions and garlic, curry powder, cardamom pods, cumin, a little pepper, chicken stock, water and tomatoes, and bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2 hours, stirring frequently.

Prepare Jasmine Rice, according to recipe below.

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