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Curried Lamb Stew

Total Time

Prep: 15 min. Cook: 1 hour 25 min.

Makes

6 servings

"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."

Ingredients

  • 2 pounds lean lamb stew meat, cut into 3/4-inch cubes
  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon each ground coriander, cumin and cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1-1/4 cups water
  • 1 cup unsweetened pineapple juice
  • 1 medium tart apple, peeled and chopped
  • 1/4 cup tomato sauce
  • 1/2 cup sour cream
  • Hot cooked noodles or rice, optional

Directions

  1. In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce.
  2. Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice.
  3. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 cup: 310 calories, 12g fat (4g saturated fat), 95mg cholesterol, 533mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fruit.

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