Curried Lamb Stew
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
This rich and flavorful lamb curry tastes much more complicated than it is. With only five ingredients, it comes together fast. This stew is perfect for a weeknight dinner, but impressive enough to serve at a dinner party!
The High Five (Four!)
- 1 pound lamb stew meat (cut in 1-inch cubes)
- 1 large onion, chopped
- 2 large carrots, sliced
- 1 15-ounce can diced tomatoes
Pantry and Kitchen Items
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 2 tablespoons curry powder
- 1 cup water or chicken stock
- In a large pot or Dutch oven, heat the canola oil over medium-high heat. Salt the lamb and sprinkle the pieces of lamb over the bottom of the pan. Let cook for a couple of minutes to sear, then stir and sear the other side for a minute.
- Add onion and stir for a minute. Add carrot and curry powder and stir until fragrant. Add the canned tomatoes and water or stock, and bring to a boil. Reduce the heat to low, cover, and let cook for about an hour. Stir occasionally, adding water or stock if the stew is getting dry or sticking to the pan.
- When the lamb is tender and the stew is very thick, taste and adjust the seasonings by adding salt or spice, if needed.
Steamed basmati rice, naan flatbread (or pita) pair perfectly with this savory stew. Top your bowl with a sprinkle of chopped fresh cilantro, scallions or a dollop of plain yogurt to brighten up presentation and add contrast to the rich stew.
270 calories, 10 g. fat, 75 mg. cholesterol, 410 mg. sodium, 18 g. carbohydrate, 5 g. fiber, 26 g. protein