LAMB CURRY STEW

Lamb Curry Stew image

Yummy lamb curry stew. Serve over rice or naan.

Provided by Kennon Maxwell

Categories Lamb Stew

Time 9h35m

Yield 5

Number Of Ingredients 18

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Ingredients

2 pounds boneless leg of lamb
1 cup plain yogurt, or more to taste
2 teaspoons curry powder, divided
2 teaspoons ground cumin, divided
2 teaspoons garlic powder, divided
¼ teaspoon garam masala, divided
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground turmeric, divided
¼ teaspoon ground ginger, divided
¼ teaspoon ground coriander, divided
¼ teaspoon ground cardamom, divided
1 tablespoon olive oil
2 medium onions, sliced
1 (16 ounce) can diced tomatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cup red wine
1 large bay leaf

Steps:

Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g