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*Curried Lamb Stew/Noodles


Prep Time

1 hour

Prep Notes

This stew is great by itself, served with pasta or over some basmati rice. Mix in some peas to have a one pot meal. I used a 9 oz. box of Jovial Tagliatelle gluten free egg pasta in the photo. I've also used Tinkyada brown rice fettuccini noodles before which doesn't have the egg. 

Cooking Time

6-8 hours

Yields

4 servings

Ingredients

2 pounds lamb stew meat 

4-6 tbsp. sweet rice flour (save 1-2 tbsp. for the end to thicken)

1 tbsp. dried sage

Sea salt/cracked black pepper

1-2 tbsp. coconut oil 

2 tbsp. ground turmeric

2 tbsp. ground ginger

2 tbsp. garlic powder

1 tbsp. smoked paprika

1 tbsp. ground coriander

1/2 tsp. cinnamon 

1-14.5 oz. can unsalted, fire-roasted diced tomatoes

1-32 oz. box bone broth

1-6oz. can tomato paste

1 tbsp. local honey (optional)

1 bay leaf

1 large peeled/roughly chopped onion

4-5 medium/peeled/diced carrots

1 to 2 peeled or unpeeled sweet potatoes chopped and or a pkg. of pasta

A squeeze of lime juice

A handful of chopped cilantro

Directions

  1. Place lamb onto a plate
  2. Add flour, sage, maybe a pinch of cinnamon, and sea salt/cracked black pepper. Mix until every piece of lamb is coated well.
  3. Melt oil in large skillet on medium-high heat.
  4. Sear both sides of lamb making sure to do it in batches. Do not over crowd the pan and do not cook meat all the way through.
  5. Place seared lamb into slow cooker along with the boxed broth, remove pan from the heat, and  turn heat to medium-low.
  6. Add a little of the boxed broth or some of the juice from the diced tomatoes and scrap the good brown bits off the bottom of the skillet.
  7. Place skillet back onto the burner and add the turmeric, gingergarlic powder, paprikacinnamon, and coriander. Stir spices for a minute or so to release all the oils and flavor.
  8. Stir into pan the liquid (diced tomatoes, tomato paste) and honey (optional).
  9. Heat through and then add mixture to slow cooker.
  10. Add onioncarrots, and potatoes (optional) to the slow cooker.
  11. Cover and cook on low for 8-10 hours or high for 4-6 hours in your slow cooker.
  12. Add a squeeze of lime juice, some chopped cilantro, and S/P to each dish.

Notes

If the stew isn't as thick as you like try this...

Add 1-2 tbsp. sweet rice flour to room temperature water until you get a paste like consistency. 

Whisk mixture into the slow cooker and let it thicken for about 20-30 minutes right before serving.