Curried Lamb Stew
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Can you freeze Curried Lamb Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Ingredients
- 2 pounds lean lamb stew meat, cut into 3/4-inch cubes
- 4 teaspoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon each ground coriander, cumin and cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 1-1/4 cups water
- 1 cup unsweetened pineapple juice
- 1 medium tart apple, peeled and chopped
- 1/4 cup tomato sauce
- 1/2 cup sour cream
- Hot cooked noodles or rice, optional
Directions
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1In 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.
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2Return 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.
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