Name: Indian Lamb and Potato Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Indian
Ingredients: ¼ cup Vegetable Oil; 2 pounds Superior Farmer’s Mark Ellensburg Lamb Stew Meat, patted dry; Kosher Salt and Ground Pepper; 1 small Sweet Onion, chopped; 4 cloves Garlic, minced; 2 Tbsp. Grated Ginger; 2 Tbsp. Tomato Paste; 2 tsp Garam Masala; 2 tsp Ground Cumin; 2 tsp Ground Turmeric; 3 – 3 ½ cups Low Sodium Chicken Broth; 1 can (8 ounces) Tomato Sauce; ½ cup Heavy Cream; 1 pound Tri-Color Baby Potatoes, sliced in half; ¼ cup Cilantro, minced; 4-6 slices Naan Bread for Serving

Description

A warm and hearty stew with and Indian twist. A great alternative to beef stew – this is made with flavorful lamb and potatoes with a rich tomato-based sauce.

Ingredients

Scale

¼ cup Vegetable Oil
2 pounds Superior Farmer’s Mark Ellensburg Lamb Stew Meat, patted dry
Kosher Salt and Ground Pepper
1 small Sweet Onion, chopped
4 cloves Garlic, minced
2 Tbsp. Grated Ginger
2 Tbsp. Tomato Paste
2 tsp Garam Masala
2 tsp Ground Cumin
2 tsp Ground Turmeric
3 – 3 ½ cups Low Sodium Chicken Broth
1 can (8 ounces) Tomato Sauce
½ cup Heavy Cream
1 pound Tri-Color Baby Potatoes, sliced in half
¼ cup Cilantro, minced
4–6 slices Naan Bread for Serving

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Instructions

Heat vegetable oil in your Dutch oven over medium high heat. While the oil is heating up, season the Superior Farmer’s Mark Ellensburg Lamb Stew Meat liberally with salt and pepper.
Place lamb in the oil to fry until golden brown on all sides, about 8-10 minutes. If the lamb is sticking to the pan, do not fret. It will naturally release on its own when it is browned. You do not want to pull away the browning off the lamb and leave it behind in the pan!
Once all the lamb is browned, remove it from the pan and set it aside on a plate.
Lower the temperature on the pan, to medium-low. Without cleaning the pot, add in the onion, garlic, and ginger stirring occasionally, until onion is very soft and golden brown.
Stir in the tomato paste, masala, cumin, turmeric, and stir constantly for 2-3 minutes. Whisk in the chicken broth, tomato sauce, and the heavy cream to the pan.
Add the lamb back to the pan, and reduce heat so the stew is simmering. Cover the pan, leaving just a crack for the stew to vent, and simmer for about one hour.
Once the hour is up, add in the baby potatoes. Continue to simmer the mixture for another 30 minutes, or until the potatoes are fork tender.
If the sauce is too thick, add in a little additional chicken stock until it reaches your desired consistency. It should be thick, and not watery, however.
Remove the pan from the stove and serve with a drizzle of added heavy cream or yogurt, minced cilantro and naan bread on the side.