Prep 12 mins
Cook 1 hr 35 mins
This rich, homemade stew is delectable.
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 lbs lamb stew meat, cut in 1 1/2 inch cubes
- 1⁄4 cup butter
- 2 medium potatoes (1-1/2 inch cubes)
- 2 medium carrots, sliced
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup peeled chopped apple
- 1 (16 ounce) can tomatoes, cut up
- 4 cups water
- 2 tablespoons curry powder
- 1 teaspoon instant chicken bouillon
- 1⁄2 teaspoon cinnamon
- 6 whole cloves
- Mix flour, salt and pepper in bag; add lamb and shake to coat.
- In Dutch oven, melt butter.
- Add lamb and any flour left in the bag.
- Brown over med heat.
- Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
- Heat to boiling.
- Add curry powder, boullion, cinnamon and cloves.
- Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
- Remove cloves.
This was fabulous! A sophisticated "beef stew" upgrade! It was also easy...you must try it!
I really liked the taste of this curried stew. I made it with veal because I couldn't get lamb on the day but it came out really nice. Thanks for another great recipe!
We very much enjoyed this dish. I used 2 1/2 lbs of bone-in lamb shoulder cubes, used 1 1/2 cups chicken stock and 1 1/2 cups water. I did not use the cinnamon or the cloves - from past experience, I know that I don't care for these flavors with meat (at least not if I can tell they are in there). I also had browned the meat in batches, so before returning it to the pot, I threw in the rest of the flour and made a roux with the fond and drippings in there, and then added the chicken broth and water. I then put in the meat and veggies. Wonderful gravy. For us this was four servings.