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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 king arthur unbleached 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 for 2 minutes. Sprinkle with flour; cook and stir for 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 for 1 hour or until meat is tender. Remove from the heat. Stir in sour cream. Serve with noodles or rice if desired. Yield: 6 servings.
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