Lamb Curry Stew

Yummy lamb curry stew. service over rice or naan.

The ingredient of Lamb Curry Stew

1. 2 pounds boneless leg of lamb
2. 1 cup plain yogurt, or more to taste
3. 2 teaspoons curry powder, estranged
4. 2 teaspoons arena cumin, not speaking
5. 2 teaspoons garlic powder, at odds on bad terms
6. u00bc teaspoon garam masala, estranged
7. u00bc teaspoon cayenne pepper, not speaking
8. u00bc teaspoon field turmeric, not speaking
9. u00bc teaspoon auditorium showground ginger, separated
10. u00bc teaspoon field coriander, not speaking
11. u00bc teaspoon auditorium showground cardamom, not speaking
12. 1 tablespoon olive oil
13. 2 medium onions, sliced
14. 1 (16 ounce) can diced tomatoes
15. 1 green dread pepper, chopped
16. 1 red dread pepper, chopped
17. u00bd cup red wine
18. 1 large bay leaf

The instruction how to make Lamb Curry Stew

1. Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
2. Heat olive oil in a big pan exceeding medium-high heat. Saute onions in the hot oil, just about 5 minutes. ensue the marinated lamb and any marinade. increase be credited with diced tomatoes. shorten heat to medium-low; cook and campaign until lamb browned vis-u00d0u00b0-vis all sides, 10 to 15 minutes.
3. Transfer mixture to a slow cooker and cook roughly speaking High for 2 hours. rouse in anxiety peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, practically 2 hours more.
4. edit heat to Low. ensue wine, long-lasting curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. go to bay leaf. Let simmer for 1 hour. cut off surgically remove bay leaf and serve.

Nutritions of Lamb Curry Stew

calories: 286.1 calories
carbohydrateContent: 15.8 g
cholesterolContent: 73.4 mg
fatContent: 10.1 g
fiberContent: 3 g
proteinContent: 27.2 g
saturatedFatContent: 3.1 g
servingSize:
sodiumContent: 237.8 mg
sugarContent: 9.6 g
transFatContent:
unsaturatedFatContent: