Makes 8 servings
Ingredients
Method
- Coat a Dutch oven or deep skillet (lid required) with a few spritzes of olive oil; heat over medium-high heat.
- Saute the lamb on all sides until browned, about 5 minutes and remove from the pan.
- Heat the beef broth in the pan over medium-high heat until bubbly.
- Saute the onions and garlic for about 5 minutes, or until softened and lightly browned.
- Stir in the remaining ingredients (including the lamb) except the tomatoes, water, and cilantro; simmer for 5 minutes.
- Add the tomatoes and water; reduce heat to low, and cover.
- Simmer the stew for about 1 hour, or until lamb is fork-tender.
- Before serving, remove the cinnamon stick and bay leaves; stir in the cilantro.
Make your own Garam Masala and no-salt-added Beef Broth using our recipes!
*Note: Remember to include ingredients when calculating daily intake allowances.
