Fresh Green Herb Lamb Stew with Cilantro-Mint Curry Gravy
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1½ pounds lamb stew meat, cubed
- 2 tablespoons oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 green chili, finely chopped
- 2 cups lamb broth
- ¾ cup plain yogurt
- 1 cup chopped fresh cilantro, divided
- ½ cup chopped fresh mint
- Salt and pepper to taste
- 2 medium potatoes, cubed
Instructions
- Heat the oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, then remove and set aside.
- Add the onion to the same pot and cook until softened. Stir in the garlic, ginger, and green chili.
- Sprinkle in the cumin, coriander, and turmeric. Cook the spices for one minute until fragrant.
- Return the lamb to the pot along with the potatoes. Pour in the lamb broth and bring to a simmer.
- Cover and cook for 45 minutes until the lamb is tender and the potatoes are soft.
- Stir the yogurt into the pot a spoonful at a time, then add half the cilantro and all the mint. Simmer uncovered for 5 minutes to thicken the gravy.
- Season with salt and pepper. Scatter the remaining cilantro over the top before serving.
Notes
Stir the yogurt in gradually off the heat if the gravy looks like it might separate. Leftovers taste even better the next day once the herbs have settled into the gravy. Serve over rice or with warm flatbread to soak up the spiced liquid.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife, Cutting board