This is a dish you can easily tailor to your preferences or what’s in your pantry. Use different vegetables, adjust the curry powder to your taste, and if you don’t want lamb, substitute beef or pork. Serve this over rice, linguini or couscous.
1. Dust the lamb with the flour.
2. Spray a large non-stick Dutch oven with cooking oil. Heat 2 tsp of the vegetable oil over medium-high heat and sauté the lamb for 3 minutes or just until seared and browned all over, stirring frequently. Remove the lamb and set aside. Wipe out the pan.
3. Respray the pan, heat the remaining 1 tsp oil over medium-high heat and add the garlic and onion. Sauté for 3 minutes until softened. Add the carrots, green pepper, sweet potatoes and mushrooms; cook, stirring often, for 10 minutes, or until the vegetables are tender and the moisture has evaporated.
4. Stir in the stock, wine, tomato paste, curry powder, sugar, chili paste, salt, pepper and lamb. Cover and bring to a boil, then simmer for 25 to 30 minutes, until the lamb is tender and the sauce thickens. Garnish with cilantro just before serving.
1 lb lamb, cut into 3/4-inch cubes
3 Tbsp all-purpose flour
1 Tbsp vegetable oil
2 tsp crushed fresh garlic
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped green bell pepper
1 cup peeled, cubed sweet potato
4 cups sliced mushrooms (about 1/2 lb)
2 1/4 cups beef or chicken stock
1/3 cup red wine
3 Tbsp tomato paste
2 tsp curry powder
1 1/2 tsp brown sugar
1/2 tsp hot chili paste
pinch of salt and freshly ground black pepper
1/3 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 22 g
Saturated Fat 3g
Carbohydrates 30 g
Cholesterol 47 mg
Sodium 296 mg
Prep Time: 15 minutes
Cook Time: 41 minutes
Make Ahead: Make a day in advance cover and refrigerate. Reheat over low heat. This dish can also be frozen