| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 10g | 25g |
| sugars | fibre | protein | salt |
| 8g | 6g | 30g | 1.2g |
There’s something soul-soothing about tucking into a rich and flavorful stew, and my Lamb and Curry Plant Stew is the epitome of comfort food. Growing up in the vast landscapes of Montana, my recipes often draw from my roots, but this particular dish also incorporates my love for exploring new flavors and culinary traditions. The lamb shoulder provides a hearty foundation, while the curry plant adds an exotic twist that transforms this stew into a gourmet delight.
A Fusion of Flavors
This recipe marries robust ingredients with the delicate nuances of spices, creating a symphony for the palate. The sweet potatoes and butternut squash add a subtle sweetness that balances the earthy flavors of the lamb and green beans. The fragrant mix of cumin, coriander, turmeric, and paprika, along with a hint of cinnamon, brings warmth and depth to the dish. The fresh ginger and garlic provide that extra zing, making every spoonful a flavorful adventure.
Health Benefits
Not only is this Lamb and Curry Plant Stew a treat for the taste buds, but it also boasts a wealth of health benefits. Lamb is packed with protein and essential vitamins like B12 and iron. The inclusion of sweet potatoes and butternut squash means you’re getting plenty of fiber, vitamin A, and antioxidants, which are great for your immune system and skin. Additionally, spices like turmeric and cumin have anti-inflammatory properties, making this stew not only delicious but nutritious.
The optional addition of yogurt is not just a garnish; it can enhance the dish by adding probiotics that are great for gut health. Serving the stew over basmati rice also provides a good source of carbohydrates, ensuring you have the energy you need for the day.
Interestingly, this dish shares similarities with classic North African and Middle Eastern stews, like Tagine. Both stews are slow-cooked to allow the flavors to meld beautifully, and they often incorporate a variety of vegetables and warm spices. Our Lamb and Curry Plant Stew would pair wonderfully with a crisp green salad or homemade flatbread.
Whether you’re a fan of hearty soups and stews or you’re looking to try something new, this recipe is sure to become a staple in your kitchen. The richness of the lamb, the exotic hint of curry plant, and the wholesome vegetables make it a complete and satisfying meal.
What You’ll Need
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cinnamon stick
- 2 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 large sweet potato, peeled and cubed
- 2 cups butternut squash, cubed
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 3 sprigs fresh curry plant (or 1 tablespoon dried)
- 1/2 cup plain yogurt (optional, for serving)
- Fresh cilantro leaves, for garnish
- Cooked basmati rice, for serving
Method
Step One
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb shoulder chunks and brown them on all sides. This should take about 5-7 minutes. Remove the browned lamb from the pot and set aside.
Step Two
In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then add the minced garlic and minced ginger, cooking for another 1-2 minutes until fragrant.
Step Three
Add the ground cumin, ground coriander, ground turmeric, paprika, chili powder, salt, black pepper, and cinnamon stick to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
Step Four
Return the browned lamb chunks to the pot. Pour in the chicken or vegetable broth and add the diced tomatoes. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot.
Step Five
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the lamb is tender.
Step Six
Add the cubed sweet potato and butternut squash to the pot. Stir well and let the stew continue to simmer for another 20 minutes, or until the vegetables are tender.
Step Seven
Add the trimmed green beans and fresh curry plant sprigs to the pot. Allow the stew to simmer for an additional 10 minutes, or until the green beans are cooked but still slightly crisp.
Step Eight
Remove the cinnamon stick and fresh curry plant sprigs from the stew. Serve the Lamb and Curry Plant Stew hot over cooked basmati rice. If desired, top each serving with a dollop of plain yogurt and garnish with fresh cilantro leaves.
