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Lamb Stew Curry

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Cuisine casseroles
Servings 4

Ingredients
  

  • 1 Small Yellow or sweet onion Diced
  • 4 Garlic cloves Minced
  • 1 LB Lamb Stew Meat
  • 1/2 Cup Water
  • 1/2 Cup Chicken or Turkey Broth
  • 1 Small Butternut Squash The butternut squash was 1.7 pounds, it's not important for it to be the exact same size. Carrots would also work for this recipe.
  • 1 tsp Curry Powder
  • 1/4 tsp Red Pepper
  • 1/4 tsp Coriander
  • 1/4 tsp cumin
  • 1/4 tsp Turmeric
  • 1/8 tsp Cinnamon
  • 1/8 tsp Cardamon
  • 1/8 tsp Cloves
  • 1 Cup coconut milk
  • Salt to taste
  • 1 Head of Cauliflower Use to make Cauliflower Rice

Instructions
 

  • Preheat oven to 300 degrees.
  • In medium sized frying pan, sauté onions till softened then add minced garlic and sauté for another two minutes. Place into a 4-5 quart baking dish. Pat stew meat dry, sprinkle liberally with salt and black pepper and sear lamb stew meat in the same frying pan used to sauté the onions till nicely browned on both sides. Place into the baking dish with the onions.
  • Deglaze the pan with 1/2 cup water and add the liquid to the stew meat along with the broth and all the spices, stir to mix well. Place lid onto roasting pan and place in a 300 degree oven, roast until stew meat is very tender approximately 2.5 hours.
  • I always peel butternut squash before roasting it because the skin is really thick and I do not like the texture of it. Chop into medium sized pieces and place on a cookie sheet, sprinkle with salt & black pepper, drizzle with olive oil. Roast till it pierces easily with a fork.
  • You can roast the meat and butternut squash at the same time in the oven. Place the lamb stew on the second rack from the bottom and the butternut squash at the top rack. Once butternut squash is done roasting and lamb stew meat is very tender, add it to the casserole dish along with the coconut milk, cover with the lid and place back in oven till hot. Season with additional salt & black pepper if needed.
  • Serve alone or with Cauliflower rice.
  • Recently I made this recipe in a crockpot accept make the cauliflower separately. Follow all instructions through step 3 accept but mix everything in a crockpot verses a casserole dish. Once all ingredients are in the crockpot, mix than place on low setting and roast for 6 hours. You may also set it on high and cook it for 3-4 hours. The crockpot version was really good to I just prefer the flavor of the roasted butternut squash in the oven, but it is very nice to throw everything together in a crockpot and not have to worry about it for several hours. If you are gone for longer than the time the food needs to cook, than set the cooking time to 6 hours on the low setting and than most crockpots will switch to 'keep it hot' setting.