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Hearty Indian-Style Lamb Stew

Indian Style Lamb Stew

This lamb recipe comes from Nourishing Traditions by Sally Fallon.

Servings

4 to 6

Ready In:

2hrs 45min

Ingredients
Steps to Make It
  • 2 pounds of Rafter W Ranch Lamb [2] (cut into 3/4 inch pieces)
  • 1 cup Yogurt
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 4 tbsp Clarified Butter (Ghee)
  • 1 medium Onion (finely chopped)
  • 2-3 cups Beef or Lamb Stock
  • 2 cloves Garlic (mashed)
  • 1/2 tsp Saffron Threads (soaked in 2 tbsp of water)
  • 1 tbsp Freshly Grated Ginger
  • 3 tbsp Green Chile Peppers, Chopped
  • 1/4 tsp Ground Tumeric
  • 3 Limes or 2 Lemons (juice only)
  • 2 tbsp Arrowroot (mixed with 2 tbsp water)
  • 1/4 cup Cilantro (chopped)
  • 1 cup Crispy Almond Slivers
1) Marinate the lamb in yogurt in the refrigerator for 12 to 24 hours.

2) Spread the cardamom, cumin and coriander seeds on a plate and bake at 350 degrees for 10-15 minutes until browned.

3) Heat clarified butter in a flameproof casserole and saute the onions with the seeds.

4) Add lamb, marinade and stock.  Bring to a boil and skim.

5) Add soaked saffron threads, garlic, ginger, chile peppers, turmeric and lemon or lime juice.

6) Cover the pot and simmer over low flame for about 1 1/2 hrs, stirring occasionally.

7) Add arrowroot mixture, a spoonful at a time, until desired thickness is obtained.  Just before serving, stir in cilantro and almonds.  Serve with basic brown rice (or cauli rice).

Enjoy!