Curried Lamb Stew by Tom
Now that the weather has turned back to be more seasonally appropriate, i.e., March going out like a lion type weather, Barbara asked me to make a lamb curry with ginger stew recipe that I have made at least once every year.
Don't let the curry scare you away from this dish. You can make it as hot or as mild as you like by adjusting the amount of cayenne pepper added. Obviously we enjoy this lamb stew, and I hope you will as well.
Curried Lamb Stew
(adapted from Simply Stews by Susan Wyler)
1-28 oz can of diced tomatoes
2 1/2 - 3 lbs of boneless leg of lamb or lamb shoulder (you can use lamb tenderloins, but be prepared to spend $10 more per pound!)
Olive oil for browning and sauteing
2-3 small to medium size onions, coarsely chopped
10 garlic cloves minced, or 3 tablespoons of minced garlic from the jar (my preference)
2-8 oz packages of sliced portabello mushrooms
2 cans of drained white beans - butter beans, navy beans, garbanzo beans, etc - any type will do
2 cups beef stock
1/2 cup red wine
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper - adjust this to your taste
1/4 teaspoon ground nutmeg
Pinch of saffron threads
2 tablespoons fresh chopped ginger
1-2 teaspoons Kosher salt - adjusted to taste
Enough flour to coat the lamb cubes during browning - 1/2 - 3/4 cups
1 teaspoon corn starch to thicken the broth
About 15 - 20 minutes before you are ready to serve the stew, add the drained white beans to warm them up. Also prepare the corn starch by adding it to water in a small bowl to dissolve it. Then add the corn starch mixture to the stew to thicken the broth.
As it was just Barbara and I eating our lamb stew, we had plenty of leftovers for the next couple of days. It kept very well and was just as good day two as day one.