Curried Lamb Stew

Warm, hearty, and packed with layers of aromatic spices, this Curried Lamb Stew is the ultimate comfort food with a gourmet twist. Featuring tender cubes of seared lamb shoulder simmered in a fragrant blend of curry powder, cumin, and turmeric, this dish is elevated with the richness of coconut milk and the freshness of cilantro. Soft potatoes and sweet carrots soak up the bold, savory broth, creating a perfectly balanced one-pot meal. Easy to prepare yet impressively flavorful, this stew is ideal for cozy family dinners or entertaining guests. Serve it over fluffy steamed rice or with warm naan bread to soak up every last drop of the luscious sauce. Perfect for those seeking bold flavors and heartwarming satisfaction, this recipe will quickly become a cherished favorite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes, canned with juices
• 4 cups chicken or lamb stock
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 13.5-ounce can full-fat coconut milk
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the lamb cubes with salt and pepper. Working in batches, sear the lamb in the hot oil until browned on all sides (about 5 minutes per batch). Remove the lamb and set it aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and ginger, and cook for 1 minute until fragrant.

Step 5

Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Stir continuously for 1-2 minutes until the spices are toasted and aromatic.

Step 6

Stir in the tomato paste and cook for another 1 minute.

Step 7

Pour in the canned diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.

Step 8

Return the seared lamb to the pot and pour in the chicken or lamb stock. Bring to a simmer and reduce the heat to low. Cover and cook for 60 minutes, stirring occasionally.

Step 9

Add the potatoes and carrots to the pot. Stir, cover, and continue simmering for an additional 30 minutes, or until the vegetables are tender and the lamb is very tender.

Step 10

Stir in the coconut milk and let the stew simmer uncovered for 10 minutes to thicken slightly. Adjust the seasoning with salt and black pepper, if needed.

Step 11

Serve the stew hot, garnished with fresh chopped cilantro. Pair with steamed rice or warm naan bread for a complete meal.

Nutrition Facts

Serving size	(3695.9g)

Amount per serving	% Daily Value*
Calories	4357.6

Total Fat 324.9g	0%
Saturated Fat 165.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 680.4mg	0%
Sodium 11433.6mg	0%
Total Carbohydrate 192.2g	0%
Dietary Fiber 33.3g	0%
Total Sugars 46.7g
Protein 201.9g	0%

Vitamin D 0IU	0%
Calcium 478.0mg	0%
Iron 46.9mg	0%
Potassium 8132.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 17.9%

Carbs: 17.1%