Kenyan-Style Lamb Stew
Kenyan-Style Lamb Stew
Makes 4 to 6 servings
3 pounds lamb, cut into 1-inch cubes
1 tablespoon all-purpose flour
2 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
2 tablespoons olive oil
1 large red onion, chopped
4 plum tomatoes, diced
3 garlic cloves, minced
2 tablespoons finely diced cilantro stems
2 teaspoons garam masala
3 cups lamb (or chicken) stock
2 tablespoons cilantro leaves, chopped
1 tablespoon fresh squeezed lemon juice
1 – 2 red chilies, sliced
- Toss the lamb with the flour, 1 teaspoon of sea salt, and pepper, coating all sides.
- Heat a large Dutch oven (or heavy-bottomed stock pot) over medium-heat, and pour in the olive oil.
- When the oil is hot, and working in batches as necessary, brown the meat on all sides (about 8 to 10 minutes). Remove and set aside.
- Add the red onion to the pot, and cook until the onions are golden brown (5 minutes).
- Stir in the tomatoes, garlic, and cilantro stems, and season with a pinch of sea salt. Cook, stirring often, for 4 to 5 minutes.
- Pour in the stock, add the browned meat back to the pot, then stir in the garam masala and remaining teaspoon of sea salt. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes to 1 hour, until the stew has thickened and the meat is tender.
- Taste and adjust seasonings as necessary, then stir in the cilantro leaves and lemon juice.
- Serve with fresh chilies and ugali or chapati.
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