Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.

Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.

Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Curried Lamb

Recipe courtesy of Sara Moulton

Lamb Curry

Recipe courtesy of Indrapura Indonesian Restaurant

Lamb Curry Empanadas

Recipe courtesy of Guy Fieri

Mustard and Curry Roast Lamb

Recipe courtesy of Aida Mollenkamp

Curry Lamb Shanks with Potatoes

Recipe courtesy of Sunny Anderson

Curry Crusted Leg of Lamb with Pomegranate Raita

Recipe courtesy of Bobby Flay

Marinated Lamb Chops with Fenugreek Cream Curry

Recipe courtesy of Vij's Restaurant

Marinated Lamb Chops with Fenugreek Cream Curry

Recipe courtesy of Vij's Restaurant

Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories