Lamb Curry Stew Recipe With Jasmine Rice

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Photo By Karen Keb
Lamb Curry Stew With Jasmine Rice is a flavorful way of slow-cooking lamb.

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Lamb Curry Stew Recipe

2 tablespoons olive oil
2 pounds grassfed lamb stew meat, trimmed and cut into
1-inch pieces
Salt
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.

After stew has simmered for allotted time, add coconut and
raisins, and simmer for an additional 30 minutes. 

Serve immediately over Jasmine Rice with a dollop of yogurt
and a sprinkling of cilantro. Yields 6 to 8 servings.

Jasmine Rice Recipe

3 tablespoons olive oil
3 tablespoons chopped shallot
1 bay leaf
4 tablespoons pine nuts
2 cups uncooked jasmine rice
3 cups water
Salt, to taste
1/2 teaspoon nutmeg

In medium saucepan, warm oil over medium-low heat. Add
shallot and sauté for 3 to 5 minutes. Mix in bay leaf, pine nuts and rice. Stir
to coat rice. Add water and salt.

Increase heat to high and bring to a boil. Immediately
reduce heat to low and let rice simmer, uncovered, until all liquid is
absorbed, about 10 to 15 minutes.

Remove from heat, and mix in nutmeg. Cover and
let stand for about 40 minutes. Remove bay leaf and fluff rice with fork.
Yields 4 cups.

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