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Indian Curried Lamb and Barley Stew with Spinach and Yogurt
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lamb stew meat, cut into cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup pearl barley
  • 4 cups fresh spinach
  • 1 cup plain yogurt
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, about 5 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic, curry powder, and cumin. Cook for 1 minute until fragrant.
  • Return the lamb to the pot. Add the diced tomatoes, chicken broth, and pearl barley. Season with salt and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes until the barley is tender and the lamb is cooked through.
  • Stir in the spinach and cook just until it wilts, about 2 minutes. Remove the pot from the heat.
  • Ladle the stew into bowls and top each serving with a generous spoonful of plain yogurt.

Notes

Stir the yogurt in gently right before eating so it stays creamy instead of curdling in the hot broth. If the stew thickens too much on the second day, add a splash of broth when reheating. Use full-fat yogurt for the best texture and to mellow the curry heat.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Measuring Cups