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Slow-Braised Root Vegetable Lamb Stew in Fragrant Madras Gravy
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife
  • Wooden Spoon

Ingredients
  

  • 1.5 lbs lamb stew meat, cut into chunks
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 parsnip, peeled and sliced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp Madras curry powder
  • 1 can (14 oz) diced tomatoes
  • 2 cups lamb or beef broth
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh cilantro

Instructions
 

  • Heat the vegetable oil in a Dutch oven over medium heat. Add the lamb chunks and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the diced onion to the same pot and cook for 4 minutes until softened. Stir in the minced garlic and Madras curry powder and cook for 1 minute until fragrant.
  • Return the lamb to the pot. Pour in the diced tomatoes with their juices and the broth. Add the salt and black pepper. Bring the mixture to a simmer.
  • Cover the pot and transfer it to a 325°F oven. Braise for 1 hour and 30 minutes.
  • Remove the pot from the oven. Stir in the carrots, potatoes, and parsnip. Cover and return to the oven for another 45 minutes until the vegetables are tender and the lamb is soft.
  • Taste and adjust salt if needed. Sprinkle with chopped fresh cilantro before serving.

Notes

For a thicker gravy, mash a few potato pieces against the side of the pot before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. If you prefer less heat, use a mild Madras curry powder blend. The stew tastes even better the next day once the flavors have settled.
Course: Main Course
Cuisine: Indian
Equipment: Dutch Oven, Cutting Board, Knife, Wooden Spoon