The chill is most definitely in the air and I am relishing every single second of it. With that chill comes the craving for comforting food, namely something warm in a bowl that will heat up my hands, and something carby I can mop up the remaining bits out of the bottom of the bowl, never leaving a drop behind. Stew is most definitely where it is at this time of year.
In the winter time I have also come to crave Indian food, with warm spices and flavors that just leave you wanting more. I decided it was the perfect time to perfect my winter stews combining these two elements, warm and hearty stew with and Indian twist. Instead of the typical beef stew that we know and love this time of year, it is a great chance to change things up, and I used gorgeous, flavorful, and hearty lamb for this Indian lamb and potato stew with tomato sauce.
After an afternoon on the stove with the smell of turmeric, garlic, ginger, tomato, and paprika wafting through the air, I was ready for an evening on the couch with a giant bowl. Using Superior Lamb, from my local farmers sourced in Ellensburg, Washington, this stew was full of tender braised lamb that filled Ben and I up and warmed us through and through. Superior Lamb is sourced from quality local producers who take pride in their animals, raising sustainable, quality product that is raised humanely free of added hormones and antibiotics. See some of their other inspired recipes here!
Farmer’s Mark Ellensburg Superior Farms lamb is raised in the northwest, on the lush, pastures of rye grass, alfalfa, and broccoli. Quality feeding means quality product and whatever cut you choose to utilize in your home cooking will be well rewarded with “yums” across the table.
That is exactly the reaction I got from Ben as he dug into his bowl of Indian lamb and potato stew with tomato sauce. I can attest to the deliciousness and warming that goes into every bowl.
Indian Lamb and Potato Stew
- ¼ cup Vegetable Oil
- 2 pounds Superior Farmer’s Mark Ellensburg Lamb Stew Meat, patted dry
- Kosher Salt and Ground Pepper
- 1 small Sweet Onion, chopped
- 4 cloves Garlic, minced
- 2 Tbsp. Grated Ginger
- 2 Tbsp. Tomato Paste
- 2 tsp Garam Masala
- 2 tsp Ground Cumin
- 2 tsp Ground Turmeric
- 3 – 3 ½ cups Low Sodium Chicken Broth
- 1 can (8 ounces) Tomato Sauce
- ½ cup Heavy Cream
- 1 pound Tri-Color Baby Potatoes, sliced in half
- ¼ cup Cilantro, minced
- 4-6 slices Naan Bread for Serving
Heat vegetable oil in your Dutch oven over medium high heat. While the oil is heating up, season the Superior Farmer’s Mark Ellensburg Lamb Stew Meat liberally with salt and pepper. Place lamb in the oil to fry until golden brown on all sides, about 8-10 minutes. If the lamb is sticking to the pan, do not fret. It will naturally release on its own when it is browned. You do not want to pull away the browning off the lamb and leave it behind in the pan!
Once all the lamb is browned, remove it from the pan and set it aside on a plate.
Lower the temperature on the pan, to medium-low. Without cleaning the pot, add in the onion, garlic, and ginger stirring occasionally, until onion is very soft and golden brown. Stir in the tomato paste, masala, cumin, turmeric, and stir constantly for 2-3 minutes. Whisk in the chicken broth, tomato sauce, and the heavy cream to the pan.
Add the lamb back to the pan, and reduce heat so the stew is simmering. Cover the pan, leaving just a crack for the stew to vent, and simmer for about one hour.
Once the hour is up, add in the baby potatoes. Continue to simmer the mixture for another 30 minutes, or until the potatoes are fork tender.
If the sauce is too thick, add in a little additional chicken stock until it reaches your desired consistency. It should be thick, and not watery, however. Remove the pan from the stove and serve with a drizzle of added heavy cream or yogurt, minced cilantro and naan bread on the side.
*This post is sponsored by Superior Lamb. All opinions are my own.