Curried Stew with Lamb
You can never have too many main course recipes, so give Curried Stew with Lamb a try. This recipe serves 8. Watching your figure? This gluten free recipe has 569 calories, 25g of protein, and 34g of fat per serving. 1 person found this recipe to be yummy and satisfying. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 3 hours. If you have ground ginger, slivered almonds, ground cayenne pepper, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Instructions
In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
In a saucepan bring water to a boil.
Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Remove from heat, and set aside.
Heat oil in a large skillet over medium high heat.
Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.