Monday, February 18, 2008

Indian Lamb Stew with Roasted Asparagus

The was one of Alexis' best creations recently. It's sometimes amaziing what you can come up with when you have ingredients in the fridge that need to be used up. This dish was luscious and tasty, hearty and complex, just delicious.

Indian Lamb Stew
-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt

Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.

Labels: , , , , , ,

This page is powered by Blogger. Isn't yours?