Brrr! It’s the time of the year when you can see wisps of your breath as you dig your hands into your coat pockets, and don your earmuffs.
You just walked in from the frigid cold with your children. Your hands are numb, your cheeks are frozen, and all you want is something piping hot to eat. No worries! All you have to do is follow this easy recipe and make a delicious, hearty bowl of thick stew (This recipes even work in warm-weather climates!), it freezes well so make sure to double it and you can use chicken if your prefer it over the lamb.
Cooks note: For the stock I use Trader Joe’s Organic Vegetable Broth
Coconut Lamb Stew
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 1/2 pounds lean lamb cubes
- 1 tablespoon curry powder
- 2 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice
- One 14-ounce can unsweetened coconut milk, stirred
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 10oz bag frozen bodek spinach
- 1/3 cup coarsely chopped cilantro
Hot sauce, for serving
- In a large, deep skillet, heat the oil until shimmering.
- Add the onion, garlic and ginger and cook over medium heat until barely softened, about 4 minutes.
- Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes.
- Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper.
- Cover and simmer over low heat until the sweet potato is tender, about 45 minutes. Add the spinach and cook until heated through. Stir in the cilantro and serve with hot sauce.
This blog article was originally written and posted on naominachman.com.