Kenyan-Style Roasted Lamb Stew
A hearty and flavorful stew originating from Kenya, made with tender lamb and roasted vegetables.
Ingredients
- ●1 (2-pound) piece lamb shoulderbone-in
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 large potatopeeled and chopped
- ●1 can (14.5 oz) tomatodiced
- ●2 teaspoons curry powderor to taste
- ●1 teaspoon saltor to taste
- ●1/2 teaspoon black pepperor to taste
- ●2 cups wateror to taste
- ●1 cup roasted vegetablessee notes
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, black pepper, and curry powder.
- 3
Heat oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes per side.
- 5
Transfer the lamb to a plate and set aside.
- 6
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 7
Add the chopped carrot and potato and cook for an additional 5 minutes.
- 8
Stir in the diced tomato, water, and roasted vegetables.
- 9
Return the lamb to the pot and bring to a boil.
- 10
Cover the pot with a lid and transfer to the preheated oven.
- 11
Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 12
Serve hot, garnished with fresh herbs if desired.