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Ginger Curry-Style Stew

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4 portions

Easy

90 minutes

Ingredients

  • 1 ⅓ lb (600 g) lamb, cubed
  • 2 tbsp (30 ml) oil
  • 1 large onion, chopped
  • 2 tbsp (30 ml) fresh grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp (15 ml) curry powder
  • ½ tsp (2.5 ml) galangal
  • ½ tsp (2.5 ml) pepper
  • Pinch of hot chili flakes (optional)
  • 1 small can tomato paste (≈ 5.5 oz / 156 ml)
  • 1 can diced tomatoes (≈ 14 oz / 398 ml)
  • 1 cup (250 ml) broth (beef or vegetable)
  • 2 carrots, chopped
  • 4 potatoes or 1 sweet potato, cubed
  • Salt and pepper, to taste

For serving
  • Fresh cilantro (or parsley)
  • Naan bread (optional)
  • Also delicious served with basmati rice.

Preparation

  1. Heat the oil in a large pot over medium-high heat. Add the onion and cook for a few minutes until tender.
  2. Add the ginger, garlic, and all the spices. Cook for 1 minute to release their aromas.
  3. Add the diced tomatoes and tomato paste. Cook for 2 to 3 minutes, stirring, until the mixture thickens into a fragrant paste.
  4. Add the lamb cubes and coat them well with the sauce. Cook for 2 to 3 minutes to lightly brown the meat.
  5. Add the broth, carrots, and potatoes (or sweet potato).
  6. Season with salt.
  7. Bring to a boil, then reduce heat to low.
  8. Cover and simmer for 1 hour 15 minutes, or until the meat and vegetables are very tender.
  9. Adjust seasoning as needed.
  10. Serve hot, garnished with cilantro or parsley.
  11. Enjoy with naan bread or basmati rice.

Chef’s Tip

For a spicier version, add ¼ tsp of hot chili pepper or increase the amount to suit your heat tolerance.