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Creamy Lamb Stew
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
Servings:
4
Ingredients
2
lbs
boneless leg of lamb
2
Tablespoon
oil
1
large onion
1
cup
plain Greek yogurt
2
Tablespoon
ground coriander
1
teaspoon
ground ginger
2
teaspoon
ground cardamon
salt & pepper to taste
1
cup
milk
1
lb.
small red potatoes
almonds and cilantro for garnish
Instructions
Cut the leg of lamb into cubes. Brown the cubes 1/2 at a time in a large stock pot over medium heat.
Remove the lamb from the pan and add set aside.
Brown the onions in the oil.
Return the lamb to the pot with the onions and add in the yogurt, coriander, ginger, cardamon, salt, pepper and milk and mix well.
Bring the pot to a boil, then reduce the heat to a simmer and cover. Cook covered for 2 hours, stirring occasionally.
Cut the small red potatoes into cubes and add to the stew. Cover again and cook for 25 minutes until the potatoes are tender.
Garnish with almonds and coriander, and serve with Basmati rice.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
409
kcal
|
Carbohydrates:
26
g
|
Protein:
39
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Cholesterol:
100
mg
|
Sodium:
156
mg
|
Potassium:
1175
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
155
IU
|
Vitamin C:
17.7
mg
|
Calcium:
166
mg
|
Iron:
4.2
mg
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