Total Time
1hr 47mins
Prep 12 mins
Cook 1 hr 35 mins

This rich, homemade stew is delectable.

Ingredients Nutrition

Directions

  1. Mix flour, salt and pepper in bag; add lamb and shake to coat.
  2. In Dutch oven, melt butter.
  3. Add lamb and any flour left in the bag.
  4. Brown over med heat.
  5. Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
  6. Heat to boiling.
  7. Add curry powder, boullion, cinnamon and cloves.
  8. Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
  9. Remove cloves.

Reviews

(8)
Most Helpful

This was fabulous! A sophisticated "beef stew" upgrade! It was also easy...you must try it!

Winter Brooke December 27, 2002

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!

Katerina December 11, 2003

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.

duonyte April 25, 2008

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