Cumin, curry, and lamb go together in this hearty, flavorful stew that’s guaranteed to have you feeling warm and cozy on stormy days. Serve over the curried couscous or if you prefer it, steamed rice.
Serves 6 to 8 Prep Time 15 to 20 minutes Cooking Time 60 to 90 minutes
1 1/2 kilos lamb neck, sliced for stewing
4 tablespoons cumin
4 tablespoons curry powder
2 teaspoons ground pepper
3 tablespoons vegetable oil
3 medium-sized onions, diced
5 tablespoons tomato paste
3 bay leaves
6 cups chicken broth
4 medium-sized carrots, peeled and sliced into 2 1/2-inch pieces
2 large green peppers, seeded and diced
3/4 cup frozen peas
3 tablespoons chopped fresh Italian parsley
salt and pepper to taste
1 Rub equal amounts of cumin and curry powder (use more than 4 tablespoons if you wish), and 2 teaspoons pepper into the lamb meat. Massage the spices in with your fingers; let stand for 10 minutes.
2 In a large pot with a tight-fitting lid, brown the lamb slices on each side over medium-high heat. Set aside.
3 Turn down the heat to medium and sauté the onions until translucent. Add the tomato paste, bay leaves, chicken stock, and browned lamb pieces. Bring the stew to a boil.
4 Turn down the heat to medium-low (the mixture should be at a constant simmer) and cover the pot with its lid. Simmer, covered, for a good 40 minutes or until the meat is tender.
5 Remove the lid and add the carrots, green peppers, peas, and parsley. Simmer for an additional 15 to 20 minutes to cook the vegetables and reduce the liquid. The broth will thicken slightly. Season with salt and pepper to taste.
6 Serve hot with curried couscous or steamed rice.
7 Make the Curried Couscous: In a small pot with a lid, sauté 2 tablespoons chopped white onion with 3 tablespoons curry powder in 1 teaspoon olive oil over medium heat. Add 1 cup chicken stock and bring to a boil. Dump in 1/2 cup couscous and cover immediately with the lid. Remove the pot from the heat. Let stand 5 to 7 minutes. Remove the lid. The couscous will have absorbed the stock, and turned a golden yellow from the curry. Fluff with a fork. Serve hot or at room temperature with the lamb stew. Serves 2; recipe may be easily doubled.
Photography by Ocs Alvarez │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn Guanzon
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