Indian Lamb Stew


Full of flavour and nourishment

2-3 tablespoons butter or ghee
1 onion, roughly diced
1-2 cloves garlic, finely chopped
1-2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped fresh turmeric (or 1/2 teaspoon powdered)
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon garam masala
optional pinch of asafoetida
4 to 6 cups roughly chopped leftover roast lamb meat*
1 1/2 cups tomato passata, or chopped tomatoes
1 teaspoons salt, or to taste
optional 2 medium turnips or potatoes, peeled and chopped, or other vegetables
1 tablespoon lemon juice
optional 1/2 teaspoon coconut sugar or honey

In a large pot with a tight fitting lid such as a french oven, melt the butter over medium-high heat. Sauté the onions for a couple of minutes, or until slightly softened, then add the garlic, ginger, turmeric and spices. Reduce the heat to medium and sauté for two or three minutes, then add the lamb, passata, salt, and optional vegetables. Stir to combine, bring to the boil, then reduce the heat to a simmer. Put the lid on and cook for at least an hour, or until the lamb is tender and some of the pieces fall apart when pressed with a wooden spoon. Adjust the seasonings with salt, and add the lemon juice, and half a teaspoon of coconut sugar if you wish. Serve on its own, or with some cauliflower rice, with some fermented vegetables on the side.

*you can also make this from fresh lamb meat, just brown it before beginning the recipe.

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