1 Smallish Butternut squash
1 Sweet potato
1 Large carrot
1 Large tomato (I'll use a beefsteak this weekend), diced and then crushed
1 Large onion, diced
2-4 Cloves garlic, minced
1 inch of fresh ginger root, peeled and slivered fine like match sticks
1 serrano chile
1 tsp. Cumin seeds
1 tsp. Ground coriander
2 tsp. Ground cinnamon
1 tsp Garam Masala
Handful of raisins
1 Can of Chicken or Veggie Stock
Cilantro for garnish
1 lb of bone in lamb (chops, shank, "stew meat")
- Peel and cube sweet potato and squash.
- Cut carrot into chunks on the bias.
- Microwave 1&2 on high for 3 minutes or until soft, but not mushy.
- In a large hot wok or stew pot, add a table spoon of oil and add cumin seed and toast the seeds in the oil over medium high heat, ensuring it doesn't burn.
- Add all of the spices.
- Add onion and cook until golden brown.
- Add garlic, chile and ginger. Do not burn/overcook.
- Remove onion/garlic/spice mixture and add lamb. Brown on all sides.
- At this point you can continue cooking in the wok, or start to put everything in a pressure cooker.
- Incorporate crushed tomato, chicken or veggie stock, onion/spice mixture, squash, sweet potato and carrots and raisins in wok or pressure cooker. Add 1/2 can of water, depending on how loose everything appears.
- Add salt and fresh cracked pepper (If you've got a grinder)
- Either cook on the stove on medium low heat for over an hour, or cook in pressure cooker for about 2 whistles. Let all steam release on its own before attempting to remove cover.
- If super chunky, take a ladle or potato masher and mash the stew a bit so it's thick.
- Ladle the stew over rice or over steamed couscous studded with raisins and almonds.
- Garnish with cilantro.
When I make this as a chowder, I do not add the lamb and cook it down so it's super thick like pea soup, and I add extra fresh ginger to it.