Lamb Colombo
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
canola oil
|
|
| 1 ½ | pounds |
lamb
leg meat, trimmed of fat, cut into 1 inch cubes |
|
| 1 | each |
onions
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 |
winter squash
calabaza or butternut, peeled, seeded, cut into 1 inch cubes |
|
| 1 | tablespoon |
lime juice
|
|
| ¼ | cup |
cilantro
fresh, chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
canola oil
|
|
| 680.4 | g |
lamb
leg meat, trimmed of fat, cut into 1 inch cubes |
|
| 1 | each |
onions
finely chopped |
|
| 8 | each |
scallions, spring or green onions
or 2 bunches of chives, finely chopped |
|
| 6 | cloves |
garlic
finely chopped |
|
| 3E+1 | ml |
ginger
fresh, finely chopped |
|
| 45 | ml |
colombo powder
see recipe |
* |
|
chicken broth
defatted reducedsodium, vegetable stock or water |
|
||
| 3E+1 | ml |
tomato paste
|
|
| 1E+1 | ml |
thyme
fresh, or 1/2 t dried thyme |
*
|
| 453.6 | g |
potatoes
or boniatos *, peeled and cut into 1 inch cubes |
|
| 453.6 | g |
winter squash
calabaza or butternut, peeled, seeded, cut into 1 inch cubes |
|
| 15 | ml |
lime juice
|
|
| 59 | ml |
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 ½ 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 ½ 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.
