Lamb colombo

Yield: 6 servings

Measure Ingredient
1 tablespoon Vegetable oil
1½ pounds Leg of lamb trimmed of fat cut into 1" cubes
Salt and pepper
1 Onion(s), finely chopped
8 Scallions or
2 bunches Chives, finely chopped
6 Garlic clove(s) finely chopped
2 tablespoons Ginger; finely chopped
3 tablespoons Colombo Powder or curry powder
5 cups To 6 cups chicken stock vegetable stock or water
2 tablespoons Tomato paste
2 teaspoons Thyme; chopped or
½ teaspoon Dried thyme
1 pounds Potatoes (pref Yukon Gold) peeled, cut into 1" pieces (about 2 cups)
1 pounds Calabaza or butternut squash peeled, seeded cut in 1" pieces (2 cups)
1 tablespoon Lime juice
¼ cup Fresh cilantro to garnish

Heat « tbs of oil in a Dutch oven over medium-high heat. season lamb with salt and pepper and brown on all sides in batches if necessary.

With a slotted spoon, transfer lamb to a platter lined with paper towels.

Pour off any fat. Heat remaining « tbs of oil over medium heat. Add onions, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes. Stir in colombo or curry powder and cook, stirring, until fragrant, about 1 minute.

Return lamb to pan. Add 5 cups of the stock , tomato paste and thyme.

Bring to a boil, reduce heat and simmer, uncovered, for 1 hour Add potatoes and squash and continue to cook, covered, for 30 minutes more, or until very tender. Add additional stock as necessary to keep stew moist.

The stew can be prepared to this point up to 2 days in advance and reheated.

Just before serving, stir in lime juice and adjust seasonings with salt and pepper. Sprinkle with cilantro and serve.

Eating Well February 1995

Submitted By DIANE LAZARUS On 02-06-95

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