Think of beautiful cuts of lamb, fresh vegetables, and aromatic spices filling the kitchen! With chunks of lamb and creamy coconut milk, this is a hearty yet exotic dish that makes all your senses sit up and take notice. A quick preparation time is an extra bonus.
Many people shy away from preparing Indian food. They believe it is much too difficult or tedious to make.
Surprisingly, it is very easy and fun to create.
Many of the ingredients that you will need are found in any regular home kitchen, and all of them are available at your local supermarket.
Traditionally, this recipe would include two lamb shanks along with cubed lamb steaks. The lamb shanks would be boiled for several hours to produce a stock.
However, lamb is not the most common meat available in most groceries in the US, and who has time for making their own stock out of larger bones?
So, I’ve substituted chicken stock in this recipe. And I used two 1 1/4-pound packages of lamb “stew meat.” I’ve also made a similar stew from lamb “country ribs” and deboned and cubed them.
Regardless, you’ll need about 2 1/2 pounds of cubed lamb from any part of the creature.
If you would like to further indulge the creative process, then take a look at our tips for creating your own curry powder.
Cooking by the Numbers…
Step 1 – Prep
Gather up and measure your ingredients and prepare your mise en place.
Tip: you could buy ginger root and grate it using a microplane or box grater, but grated ginger is also available in jars at Asian grocery stores. If you’re in the habit of cooking with fresh ginger, this may be a product you want to keep on hand.
Step 2 – Browning, Sauteing, and Spicing
Brown your lamb chunks.
After 10 minutes or so, add the onions and saute until they are translucent. Add the garlic and ginger, stir, and continue to cook until aromatic, about 30 seconds.
Add the remainder of the spices except the salt.
STEP 3 – Add the Veggies and the Liquids
Add the coconut milk and chicken stock.
A note on the stock: if using store bought, I like to use the low sodium variety and hold my additional salt additions until nearing the end of the recipe. Commercial stock varies in salt content (even the low sodium varieties). You can always add more but not easily take it away once it has been over salted.
Add the potatoes, carrots, and other veggies and simmer for around 30 minutes. Season to taste.
Serve with rice and some fresh tomatoes, cucumbers, and naan or homemade pita bread.
And don’t forget to check out all of our soup and stew recipes to help take the chill off a fall or winter’s day!
For more recipes inspired by Indian cuisine, you’ll love the following:
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Photos by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published February 10th, 2015 by Lynne Jaques. Completely revised and updated December 1st, 2017, by Mike Quinn.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.