Block
Caribbean Spiced Lamb Stew
Stew · 15 hours
Ingredients
- lamb shank cut into 2-3 inch chunks
- 8 lb
- curry powder
- 4 tbsp
- cinnamon
- 2 tbsp
- chili powder
- 2 tbsp
- allspice ground
- 3 tsp
- coriander ground
- 3 tsp
- cumin ground
- 3 tsp
- ginger ground
- 3 tsp
- salt
- 4 tsp
- oil
- 6 tbsp
- onion thinly sliced
- 4
- garlic minced
- 10 cloves
- tomato paste
- 12 oz
- beef stock
- 6 cup
- chicken stock
- 4 cup
- potato cut into chunks
- 6 medium
- carrot cut into chunks
- 10 medium
- cilantro chopped
- handful
Method
- 01Toss lamb with curry powder, cinnamon, chili powder, allspice, coriander, cumin, ginger, and salt. Cover and refrigerate overnight.12 hr
- 02Preheat oven to 325°F.
- 03Heat oil in a large Dutch oven and sear lamb in batches until browned. Remove to a plate.
- 04Add onions, garlic, and tomato paste to the pot. Fry until onions soften.
- 05Return lamb to pot with beef stock and chicken stock. Bring to a simmer, cover, and transfer to oven for 2 hours.2 hr
- 06Remove pot from oven and stir in carrots and potatoes. Return to oven uncovered for 45 minutes until vegetables are tender.
- 07Serve over steamed rice and garnish with cilantro.