Yield: 6 servings
|1 tablespoon||Vegetable oil|
|1½ pounds||Leg of lamb trimmed of fat cut into 1" cubes|
|Salt and pepper|
|1||Onion(s), finely chopped|
|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