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Lamb Colombo

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Submitted by trueblue

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 15
TABLESPOON ML CANOLA OIL
1 ½ 680.4
POUNDS G LAMB
leg meat, trimmed of fat, cut into 1 inch cubes
1 1
EACH EACH ONIONS
finely chopped
8 8
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
or 2 bunches of chives, finely chopped
6 6
CLOVES CLOVES GARLIC
finely chopped
2 3E+1
TABLESPOONS ML GINGER
fresh, finely chopped
3 45
TABLESPOONS ML COLOMBO POWDER
see recipe *
5-6
CUPS CHICKEN BROTH
defatted reducedsodium, vegetable stock or water
2 3E+1
TABLESPOONS ML TOMATO PASTE
2 1E+1
TEASPOONS ML THYME
fresh, or 1/2 t dried thyme *
1 453.6
POUND G POTATOES
or boniatos *, peeled and cut into 1 inch cubes
1 453.6
POUND G WINTER SQUASH
calabaza or butternut, peeled, seeded, cut into 1 inch cubes
1 15
TABLESPOON ML LIME JUICE
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 523g (18.4 oz)
Amount per Serving
Calories 461 47% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 564mg 23%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 57g
Vitamin A 9% Vitamin C 33%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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