Crockpot Indian Lamb Stew

Who has two thumbs and is not a picky eater? THIS GIRL. Perusing the pages of my baby book proves it, when at just a few months old, I was endearingly referred to as Miss Piggy more than one time. Early on in our relationship, DTH pointed out how nice it was to be with a girl who had an appetite. That label doesn’t make me feel particularly feminine or pretty, but alas, it is wholly accurate. I just love food – my enthusiasm for eating has led me down a tumultuous path of accidentally ingesting more than type of dog kibble, sadly. Yes, all food, except when it comes to comfort food favorites like macaroni + cheese, butterscotch, or favored beverages apple juice, coffee and tea. I just can’t stomach them (quite literally in the case of the ‘scotch… even thinking about and typing it gives me a case of the heaves). Recently, Davey and I have been on an Indian food kick, and I realized that those spicy, bold, oft-creamy components of the ethnic dishes are real comfort food to me. Or honey butter smothered hushpuppies (fried. corn. bread. y’all.), but alas, I don’t believe those are traditional Indian fare. This lamb stew, however, couldn’t have been easier, more delicious or more comforting, in case, like me, that cheesy mac just ain’t your jam.
Lamb StewCrockpot Indian Lamb Stew
Recipe adapted from Food & Wine
1 tablespoon smoked paprika
3/4 tsp. cayenne pepper
1/2 c. plain Greek yogurt
1/4 c. vegetable oil
2 pounds lamb shoulder, cut into bite size pieces (beef would also be excellent)
Kosher salt
3/4 tsp. ground ginger
3/4 tsp. ground coriander
1/2 tsp. turmeric
1/8 tsp. ground cloves
1/2 tsp. ground cinnamon
2/3 tsp. cardamom seeds
1/2 small can of tomato paste
Black pepper
1/2 T. cornstarch mixed with 1 T. water
Chopped cilantro

In a small bowl, mix paprika and cayenne with 1 T. water until paste-like consistency forms. Stir in yogurt. Set aside. Heat 1/4 c. oil in large dutch oven or skillet. Season lamb (or beef) with salt to taste. Add meat to skillet and cook over high heat until browned on all sides. Transfer meat into crockpot. Add ginger, coriander, turmeric, cloves, cinnamon and cardamom to crockpot and stir until meat is evenly coated. In skillet, add tomato paste and 1 c. water. Once heated, pour into crockpot on top of meat and spices. Stir in yogurt mixture and season with salt and pepper. Cook on high 4 hours, or low for 6 hours. Stir in cornstarch and water mixture and stir into sauce. Cook an additional 10-30 minutes until sauce has thickened. Serve over rice and top with cilantro.

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