Curried Lamb Shoulder Stew Recipes

CURRIED LAMB STEW

Steps:

• In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CURRIED LAMB STEW

Steps:

• Mix flour, salt and pepper in bag; add lamb and shake to coat.
• In Dutch oven, melt butter.
• Add lamb and any flour left in the bag.
• Brown over med heat.
• Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
• Heat to boiling.
• Add curry powder, boullion, cinnamon and cloves.
• Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
• Remove cloves.

CURRIED LAMB SHOULDER STEW

Steps:

• preheat oven to 350*F.
• heat oil in ovenproof saute pan over high heat. add meat and sear on all sides for 6 minutes. season with salt and pepper.
• add onions and garlic. mix and cook 4 minutes over high heat. add curry powder, mix well and cook 3 minutes.
• mix in flour and cook 3 minutes over med heat.
• incorporate chicken stock, season well and bring to a boil. cover and cook 2 hours in oven.
• fifteen minutes before end of cooking, add plantains.