Thai Coconut Lamb Stew with Lemongrass and Winter Vegetables
Equipment
- Large Dutch Oven
- Cutting Board
- Knife
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds lamb stew meat, cut into 1-inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, bruised
- 2 tablespoons Thai red curry paste
- 2 cans (14 ounces each) coconut milk
- 1 cup chicken broth
- 2 carrots, sliced into rounds
- 2 parsnips, sliced into rounds
- 1 small butternut squash, peeled and cubed
- 2 tablespoons fish sauce
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown on all sides, about 6 to 8 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, ginger, and bruised lemongrass stalks. Cook for 1 minute until fragrant.
- Stir in the Thai red curry paste and cook for another minute. Return the lamb to the pot. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Add the carrots, parsnips, and butternut squash. Cover and simmer gently for 45 to 50 minutes until the lamb is tender and the vegetables are cooked through.
- Remove the lemongrass stalks. Stir in the fish sauce and lime juice. Taste and adjust with salt and pepper if needed. Serve hot, topped with chopped cilantro and lime wedges on the side.
Notes
Bruise the lemongrass well before adding it so the flavor infuses the broth without leaving tough pieces in the final stew. Cut the winter vegetables into similar sizes so they cook evenly in the same time. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large Dutch Oven, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Dutch Oven, Cutting Board, Knife