By: Co+op, welcome to the table
Recipe Information
Total Time: 1 hour, 15 minutes total; 15 minutes active
Servings: 4
Whether you’re entertaining guests or just putting together a weeknight dinner, this recipe from our friends at Welcome to the Table is sure to impress. Less than five main ingredients means this stew comes together fast, so make sure you have everything on hand before you begin! Of course, the best way to shop for this recipe is to buy our Meat department’s Anderson Ranches lamb stew meat, on sale now for $2 off per pound.
Ingredients
The High Five (Four!)
1 pound lamb stew meat (cut in 1-inch cubes)
1 large onion, chopped
2 large carrots, sliced
1 15-ounce can diced tomatoes
Pantry and Kitchen Items
1 tablespoon canola oil
1/2 teaspoon salt
2 tablespoons curry powder
1 cup water or chicken stock
Preparation
In a large pot or Dutch oven, heat the canola oil over medium-high heat. Salt the lamb and sprinkle the pieces of lamb over the bottom of the pan. Let cook for a couple of minutes to sear, then stir and sear the other side for a minute.
Add onion and stir for a minute. Add carrot and curry powder and stir until fragrant. Add the canned tomatoes and water or stock, and bring to a boil. Reduce the heat to low, cover, and let cook for about an hour. Stir occasionally, adding water or stock if the stew is getting dry or sticking to the pan.
When the lamb is tender and the stew is very thick, taste and adjust the seasonings by adding salt or spice, if needed.
Serving Suggestion
Steamed basmati rice, naan flatbread (or pita) pair perfectly with this savory stew. Top your bowl with a sprinkle of chopped fresh cilantro, scallions or a dollop of plain yogurt to brighten up presentation and add contrast to the rich stew.