This mouthwatering recipe is bold with flavor and loaded heartily with potatoes, carrots, and tender lamb. For best result, make sure to use the freshest ingredients but canned substitutions may be used (though certainly frowned upon).
To begin, chop up your veggies
Continue with the directions and allow to stew on low heat for 40 minutes. Simmering on low heat allows all of the wonderful flavors to develop and marinate into the meat.
And in just under one hour, voile!
Dinner is served 🙂
And please make sure to come back and tell me how yours turned out.
1-2 T olive oil or vegetable oil
3/4 cup onion, cut into slivers
4 small potatoes cut into 1 inch pieces and then quartered
2 carrots, chopped
8oz bag of spring peas
1 1/2 pounds lamb, fat trimmed and cut into 3/4 inch cubes
2 tsp. granulated garlic
1 tsp. ground ginger
8-10 Roma Tomatoes (sub. 28oz can of canned tomatoes if desired),diced
1/2 cup water
1 tsp. sugar
2 tsp. dried cilantro (or use heaping T chopped fresh cilantro)
4 T Curry powder (or less if you don’t like spicy food, use any brand of hot curry paste or powder that you have)
salt to taste
2 cups cauliflower, cut into small flowerets
1 cup light coconut milk (original recipe used dessicated coconut)
1/2 cup fresh cilantro, chopped
1 cup cooked quinoa
In a large heavy pan, heat oil and saute onion about 5 minutes. Push onion to the side, then add lamb and brown about 5 minutes, turning a few times to lightly brown all sides.
Push lamb and onions to side, add garlic and ginger and cook about 1 minute. Then add tomatoes, water, potatoes, peas, carrots, sugar, cilantro, curry powder, and salt to taste. Stir to combine, then reduce heat to very low and simmer covered for about 40 minutes.
After 40 minutes, remove lid, add cauliflower and coconut milk and simmer just until cauliflower is barely tender, about 15-20 minutes. Stir in cooked quinoa and chopped cilantro, retaining 1-2 tablespoons to sprinkle on when serving. Cook 3-5 minutes more, remove from heat and serve hot.