Once you’ve added the coconut milk, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons. Thank you to Chacko’s Kitchen for submitting this recipe.
Peel, wash, & cut the potato & carrot into 1″ cubes.
Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients (cloves, cinnamon, cardamom, & star anise) & saute for 1 minute.
Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
Add the tomatoes, green chilies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.
2 lbs. well trimmed, boneless leg of lamb, cut into
2 tbsp olive oil or cooking oil
2 large onions, chopped
3 cloves garlic, minced
1 14 oz. can beef broth
1 tbsp cornstarch
2 tbsp cold water
1 c. pitted dates
1 c. dried apricots
Hot cooked couscous or rice
¼ c. toasted slivered almonds
Orange peel curl (optional)
In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture.
In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender.
Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.