Lamb Colombo

2 hours Prep: 15 minutes Cook: 1 hours

461 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	canola oil
1 1/2	pounds	lamb	leg meat, trimmed of fat, cut into 1 inch cubes
1	each	onion	finely chopped
8	each	scallions, spring or green onions	or 2 bunches of chives, finely chopped
6	cloves	garlic	finely chopped
2	tablespoons	ginger	fresh, finely chopped
3	tablespoons	colombo powder	see recipe
5-6	cups	chicken broth	defatted reducedsodium, vegetable stock or water
2	tablespoons	tomato paste
2	teaspoons	thyme	fresh, or 1/2 t dried thyme
1	pound	potatoes	or boniatos *, peeled and cut into 1 inch cubes
1	pound	squash	calabaza or butternut, peeled, seeded, cut into 1 inch cubes
1	tablespoon	lime juice
1/4	cup	cilantro	fresh, chopped, for garnish

Directions

* Boniato - a Carribbean Sweet potato that is not as sweet as an American sweet potato - you can substitute any good boiling potato, such as Yukon Gold.

NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe.

Heat 1/2 tablespoon of the oil in a Dutch oven over medium-high heat.

Season lamb with salt and pepper and brown on all sides, working in batches if necessary to keep from crowding the pan.

With a slotted spoon, transfer the lamb to a platter lined with paper towels.

Pour off any fat.

Heat the remaining 1/2 tablespoon oil over medium heat.

Add onions, scallions or chives, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes.

Stir in Colombo Powder and cook, stirring, until fragrant, about 1 minute.

Return the lamb to the pan.

Add 5 cup of stock or water, tomato paste and thyme.

Bring to a boil, reduce heat and simmer, uncovered, for 1 hour.

Add boniatos or potatoes and calabaza or squash and continue to cook, covered, for 30 minutes more, or until very tender.

Add additional stock or water as necessary to keep the stew moist.

(The stew can be prepared 2 days ahead to this stage and reheated.) Just before serving, stir in lime juice and adjust seasonings with salt and pepper.

Sprinkle with cilantro and serve.

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Nutrition Facts

Serving Size 523g

Amount per Serving

Calories 461 47% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 10.0g	51%
Trans Fat 0.0g
Cholesterol 81mg	27%
Sodium 564mg	23%
Total Carbohydrate 33.0g	11%
Dietary Fiber 4.0g	15%
Sugars 8.0g
Protein 29.0g	57%