Lamb colombo

6 servings

Ingredients

QuantityIngredient
1tablespoonVegetable oil
poundsLeg of lamb trimmed of fat cut into 1\" cubes
Salt and pepper
1Onion(s), finely chopped
8Scallions or
2bunchesChives, finely chopped
6Garlic clove(s) finely chopped
2tablespoonsGinger; finely chopped
3tablespoonsColombo Powder or curry powder
5cupsTo 6 cups chicken stock vegetable stock or water
2tablespoonsTomato paste
2teaspoonsThyme; chopped or
½teaspoonDried thyme
1poundsPotatoes (pref Yukon Gold) peeled, cut into 1\" pieces (about 2 cups)
1poundsCalabaza or butternut squash peeled, seeded cut in 1\" pieces (2 cups)
1tablespoonLime juice
¼cupFresh cilantro to garnish

Directions

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