Spiced Kenyan Lamb Stew
A hearty and flavorful stew originating from Kenya, made with richly spiced lamb. Serve with a side of rice or naan bread.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 medium Tomatoes
- ●1 medium Red bell pepper
- ●1 can Coconut milk
- ●2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon paprika Spicesadjust to taste
- ●to taste Salt and pepper
- ●1/4 cup Fresh cilantro
- ●1 lemon Lemon
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Sear the lamb until browned, about 5 minutes. Remove the lamb and set aside.
- 2
Reduce heat to medium. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- 3
Add the tomatoes, spices, salt, and pepper. Cook for 1 minute.
- 4
Return the lamb to the pot. Add the coconut milk. Stir well to combine.
- 5
Bring the stew to a boil. Reduce heat to low. Cover the pot and simmer for 1 1/2 hours, or until the lamb is tender.
- 6
Stir in the cilantro. Squeeze the lemon juice over the stew.
- 7
Serve the stew hot, garnished with additional cilantro if desired.