| Ingredients |
1 tbsp canola oil
1 tbsp butter
2 lb lamb stew meat, cut into 2" pieces
1 small onion, chopped
2 garlic cloves, finely chopped
2 tsp grated fresh ginger
2 tbsp curry powder
1 can (14.5 ounces) reduced sodium chicken broth
1/4 cup whole milk yogurt
2 tbsp fresh cilantro chopped
|
|
| Preparation |
1. Heat butter and oil in a large Dutch oven over medium heat. Brown lamb in
batches; transfer to a plate. Discard all but 2 tablespoons fat.
2. Add onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic,
ginger, and curry powder. Cook, stirring, 1 minute more.
3. Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring to a
boil over high heat; reduce heat to low and simmer until lamb is very tender,
about 1 1/2 hours. Add salt and fresh pepper to taste.
4. Remove from heat. Stir in yogurt, and cilantro. Before serving garnish with
Pumpkorn.
May be made through step 3 up to 3 days ahead
|
|
