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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.
2 lbs boneless leg of lamb
Remove the lamb from the pan and add set aside.
Brown the onions in the oil.
2 Tablespoon oil,
1 large onion
Return the lamb to the pot with the onions and add in the yogurt, coriander, ginger, cardamon, salt, pepper and milk and mix well.
1 cup plain Greek yogurt,
2 Tablespoon ground coriander,
1 teaspoon ground ginger,
2 teaspoon ground cardamon,
salt & pepper to taste,
1 cup milk
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.
1 lb. small red potatoes
Garnish with almonds and coriander, and serve with Basmati rice.
almonds and cilantro for garnish
Nutrition
Calories:
410
kcal
|
Carbohydrates:
27
g
|
Protein:
39
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.03
g
|
Cholesterol:
101
mg
|
Sodium:
154
mg
|
Potassium:
1193
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
168
IU
|
Vitamin C:
18
mg
|
Calcium:
174
mg
|
Iron:
4
mg
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