|Indian inspired lamb stew served with rice potato and cucumber salad|
|Lamb expression .. an Indian inspired stew .. a delicious way to start|
- 1-1/2 lbs. of lamb for stewing / or lamb breast riblets
- 1 medium onion roughly chopped
- 1 tablespoon of tomato paste
- Kosher salt
- Olive oil
1 teaspoon of turmeric
3 whole smashed cardamon
1 teaspoon of paprika
1-1/2 teaspoon of minced ginger
3 cloves of minced garlic
1-1/2 cups of Greek yogurt
a sprinkling of salt
Marinate the lamb pieces in a bowl for 30 minutes.
Preheat the oven at 300 degrees F
And in the meantime...... heat some olive oil in a deep dutch oven pan, saute the onions until soft and transparent. Add the tomato paste and stir in the lamb pieces with the marinade, scraping the bowl to get all the liquid into the pan and simmer for 10 minutes. Cover and put in the oven to slowly cook for 1 hour. Remove the cover and continue cooking in the oven to reduce the liquid for another 20 minutes or so until fork tender.
Garnish with parsley and serve with cucumber salad and potato rice......a certain way to bring everyone to the table!