Lamb Vadoum

So you've made all those spice blends, now you need more recipes, right? If you haven't made any of them yet...perhaps this recipe will give you a kick in the panties. This is a very easy to prepare indian style lamb stew. It take a couple hours to cook, but only a few minutes to throw it together, provided you have already made your vadouvan spice blend. Serve it over rice, quinoa or with some naan. In fact, you can probably just throw all these ingredients in a slow cooker and let her go for a few hours. if you try this, let me know how long you let it cook and how it worked out!   This is a great recipe to make extra of and freeze for a rainy day.




INGREDIENTS:
serves 4

 2 lbs Boneless leg of lamb, trimmed and cubed
1/4 cup plain yogurt
2 tsp grated fresh ginger (optional)
1 tbs tomato paste
2 tbs+ Vadouvan spice
1 1/4 cup warm water
2 medium potatoes, diced
1 14 oz can coconut milk
1 cup frozen peas
salt and pepper to taste


METHOD:

1. Trim and cube the lamb. I don't like to buy lamb stew meat, personally. I generally think they don't trim it up well enough and I always end up with one too many grizzly pieces. If you don't mind a little extra fat, go for it. if you are picky like me, trim it up yourself. Put it in a bowl and season liberally with salt and pepper, mix in the yogurt and marinate for a couple hours…or as long as you have.


2. Bring the lamb to room temperature. Heat a bit of oil in a deep cast iron skillet or dutch oven and brown lamb in batches, making sure not to over crowd the pan or it won't brown properly. Add all the meat back into the pot over medium heat and add tomato paste, vadouvan and ginger. Stir to coat. Add warm water, cover and simmer for 1 hour.

3. Add diced potatoes and coconut milk, simmer uncovered 45 minutes to 1 hour more. Add frozen peas at the very end until just heated through and season with salt and pepper. Serve over rice.