 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
|
This recipe is from a restaurant in Atlanta, Georgia that specializes in International cuisine. Ingredients:
3 tablespoons vegetable oil, divided |
1 1/2 lbs lamb or 1 1/2 lbs beef chuck, cut into 1 inch pieces |
kosher salt, to taste |
2 teaspoons fresh coarse ground black pepper |
5 garlic cloves, chopped |
3 serrano chilies, seeded chopped |
1 piece ginger, peeled thinly sliced (1x1 inch) |
1 teaspoon ground turmeric |
3 cups low sodium chicken broth |
1/2 lb baby carrots, scrubbed peeled halved lengthwise |
1/2 lb baby red potatoes, halved (quartered if large) |
1/4 lb frozen pearl onions, halved thawed |
2 cups unsweetened coconut milk |
fresh cilantro, rough chopped (garnish) |
Directions:
1. Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season meat with salt and pepper. Working in 2 batches and adding remaining 1 1/2 tablespoons oil between batches, add meat and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
2. Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 teaspoons pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved meat; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.
3. Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15–20 minutes. Stir in coconut milk.
4. Divide among bowls. Garnish with cilantro.
|
|