| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 4 pounds lamb stew meat (patted dry)
- 2 tablespoons butter
- 2 medium onions, diced
- 1 bunch scallions, chopped
- 1/4 cup jalapeno, chopped seeds and all
- 2 tablespoons ginger, chopped
- 2 tablespoons garlic, chopped
- 4 tablespoons curry powder, recipe follows
- 2 cups tomatoes, diced no seeds
- 1 cup water, beef or chicken stock
- 2 cups Japanese rice, cooked
- 1/4 cup cilantro, chopped
- 1 1/2 tablespoons coriander seeds
- 2 tablespoons ground turmeric
- 1 1/2 tablespoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- 6 whole cloves
- 1 stick cinnamon
- 1 tablespoon ginger
- Cayenne pepper to taste
Instructions
- Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
- Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1196 |
| Total Fat | 77 g |
| Saturated Fat | 34 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 58 g |
| Cholesterol | 232 mg |
| Sodium | 250 mg |
Reviews
I have made this recipe probably over 20times it’s THAT good. Really important to grind all the spices for the curry with a mortar and pestle, fresh ginger and garlic is a must, and I actually like to add a little extra broth in order to add potatoes! Really rounds it all out. If you’re making it in a Dutch oven, cook for 2-3 hours.
I was looking for an easy and fast dish for some lamb stew meat and found this one. It was easy and I will admit that I used a few substitutes. Tt was still great. I had no fresh garlic or ginger so garlic powder and ground ginger worked fine! I even used a can of crushed tomatoes. Great for my electric pressure cooker too! Try it once and play around with the possibilities.