| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 29g | 11g | 29g |
| sugars | fibre | protein | salt |
| 14g | 6g | 45g | 1.04g |
As a dedicated food enthusiast, one of the dishes that I frequently find myself coming back to is the delicate yet flavorful Spikenard Infused Lamb Stew. This unique dish beautifully encapsulates my passion for blending my Gujarati roots with the light, fresh undertones of West Coast cuisine, creating a lovely fusion that stands as a testament to my culinary journey.
What I truly love about this dish is its ability to perfectly blend intricate flavors while keeping the palate wholesome and earthy. The depth of flavors, facilitated by the fragrant spikenard extract, is exceptional, making each bite rich, flavorful, and rewarding.
The Magic of Fusion
This stew is not just about blending of spices but also about the coming together of cultures. The tender pieces of lamb play off wonderfully against the chunky vegetables and the surprising addition of mixed dried fruit, resulting in layers of sweet and savory flavors that are simply irresistible.
I try to incorporate the health benefits of the ingredients where possible, and this recipe is no exception. Lamb is lean and packed with protein, while the assorted dried fruits bring in essential vitamins and fiber. Moreover, spikenard, a lesser known gem in Ayurvedic medicine, is rumored to have calming properties. The combination is not just delicious, but also wholesome and nourishing, making it a hit not just with me, but also with my husband, Faisal, and our two sons.
Pairing Suggestions
Given its depth and complexity, the Spikenard Infused Lamb Stew can star in any meal. However, if you want to create a more complete dining experience, consider pairing this vibrant-stew with lighter, more refreshing side dishes. A fresh green salad or a plate of steamed vegetables would contrast nicely. Similarly, serving this stew alongside some fluffy, basmati rice or warm, freshly baked bread, allows your meal to fully embrace the warmth and comfort so endemic to Indian-American fusion cuisine.
With its perfect balance between sweet and savory, western and eastern, comfort and complexity, the Spikenard Infused Lamb Stew is more than just a recipe. It is a reflection of my culinary ethos, and each time I prepare it, my heart fills with joy at being able to share a piece of my heritage and gastronomical adventures with those whom I love.
What You’ll Need
- 2 pounds of boneless lamb, cut into 2-inch pieces
- Salt to taste
- Black pepper to taste
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 2 tablespoons of tomato paste
- 6 cups of beef broth
- 1 tablespoon of spikenard extract
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 cup of mixed dried fruit (like raisins, apricots, and dates)
- 2 tablespoons of fresh cilantro, chopped
- 1/2 lemon, juiced
Method
Step One
Season your lamb pieces generously with salt and pepper. Make sure to cover all sides.
Step Two
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the lamb pieces and sear each side until browned. Remove the lamb from the pot and set aside.
Step Three
In the same pot, add the chopped onion and minced garlic. Sauté until the onions are soft and translucent.
Step Four
Add the ground cumin, turmeric, and cinnamon to the pot, stirring well to combine with the onions and garlic. Then, add the tomato paste and stir to mix.
Step Five
Return the seared lamb pieces to the pot and add the beef broth and spikenard extract. Stir everything together and bring the mixture to a simmer.
Step Six
Add the carrot and potato chunks to the pot, along with the mixed dried fruit. Cover the pot and let the stew simmer for about two hours, until the lamb is tender.
Step Seven
Once the lamb stew is done cooking, remove from heat and stir in the chopped cilantro and lemon juice. Adjust the seasoning with salt and pepper as needed, then serve the stew warm.
