Lamb Stew With Ginger, Cardamom And Cloves
serves 4-6
This Indian-inspired lamb stew is fragrant with garlic, ginger, cardamom, and cloves. Add an extra dolop of yogurt on top for garnish.
2 pounds lamb shoulder, trimmed and cubed
4 cloves garlic, chopped
3 tablespoons minced fresh ginger
4 tablespoons vegetable oil
1 teaspoon ground cardamom
1 bay leaf
4 cloves
2 medium onions, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
3 teaspoons paprika
1 teaspoon cayenne pepper
1/2 cup plain yogurt
1 1/2 cups water
prep: 25 minutes
total: 2 hours
food processor (or mortar and pestle)
large, deep sauté pan with cover
tongs
1. Prep all the ingredients. Cut the lamb into 2-inch cubes, and season generously all over with salt and pepper. In a food processor, blend the garlic, ginger and 4 tablespoons of water until they form a paste.
2. Heat the oil in a large, deep sauté pan over medium-high heat. When the oil is hot and shimmering, add as many cubes of lamb to the pan as will fit, while leaving plenty of room between the cubes. Working in a couple of batches, brown the cubes of lamb on all sides, 4-6 minutes total. Remove them to a plate when they're brown.
3. Once all of the lamb has been browned, add the cardamom, bay leaf and cloves to the pan and stir for 15 seconds. Add the onions and cook, stirring occasionally, until they're soft and slightly browned, 5-7 minutes.
4. Stir in the garlic-ginger paste, plus the coriander, cumin, paprika and cayenne. Cook 1 minute. Return the lamb to the pan and stir to combine all the ingredients.
5. Reduce the heat to medium-low and stir in the yogurt a little at a time, until it's well blended. Pour in 1 1/2 cups of water and scrape the bottom of the pan to release any flavorful brown bits. Gently simmer the stew, stirring occasionally, until the lamb is tender, 1 1/2-2 hours.
2. Heat the oil in a large, deep sauté pan over medium-high heat. When the oil is hot and shimmering, add as many cubes of lamb to the pan as will fit, while leaving plenty of room between the cubes. Working in a couple of batches, brown the cubes of lamb on all sides, 4-6 minutes total. Remove them to a plate when they're brown.
3. Once all of the lamb has been browned, add the cardamom, bay leaf and cloves to the pan and stir for 15 seconds. Add the onions and cook, stirring occasionally, until they're soft and slightly browned, 5-7 minutes.
4. Stir in the garlic-ginger paste, plus the coriander, cumin, paprika and cayenne. Cook 1 minute. Return the lamb to the pan and stir to combine all the ingredients.
5. Reduce the heat to medium-low and stir in the yogurt a little at a time, until it's well blended. Pour in 1 1/2 cups of water and scrape the bottom of the pan to release any flavorful brown bits. Gently simmer the stew, stirring occasionally, until the lamb is tender, 1 1/2-2 hours.
0
