Here is a recent e-mail from a dedicated customer who offered to share her Lamb Stew Meat recipe with the rest of the world... ENJOY!
"When I bought my fresh stew lamb today at the St. Paul Farmers' Market, I mentioned that I was going to use it to make this dish. Here's the recipe."
Iyer, Raghavan. Betty Crocker's Indian Home Cooking. Hungry Minds, Inc : New York, NY. 2001. ISBN 0764563157
2 tbs vegetable oil
1 tsp cumin seed
1/2 c. finely chopped onion
2 tbs finely chopped ginger root
5 medium cloves garlic, finely chopped
1/2 cup slivered almonds, ground (1/2 cup)
1 tsp coriander seed, ground
1/2 tsp salt
1/2 tsp ground red pepper (cayenne)
1/2 tsp cardamom seeds (removed from pods), ground
1/2 tsp whole cloves, ground
1/4 tsp black peppercorns, ground
1/2 c. tomato sauce
3/4 c. water
1 lb boneless leg of lamb, cut into 2" cubes
2 tbs finely chopped fresh cilantro
1/2 cup whipping (heavy) cream
1. Heat oven to 300 degrees
2. Heat oil in heavy 2 quart saucepan over medium-high heat. Add cumin seed; sizzle 15-30 seconds.
3. Add onion, ginger root, and garlic; stir-fry 3-5 minutes or until onion and garlic are light golden brown.
4. Add ground almonds, ground coriander, salt, ground red pepper, ground cardamom, ground cloves, and ground pepper; stir-fry 1-2 minutes or until almonds are partially brown.
5. Stir in tomato sauce and 1/4 cup of the water; reduce heat. partially cover and simmer 4-5 minutes or until thin film of oil starts to separate from sauce.
6. Stir in lamb and 1 tablespoon of the cilantro. Cover and simmer 5-7 minutes, stirring occasionally, until lamb is partially cooked. Stir in remaining 1/2 cup water. Spoon into ungreased 2 quart casserole.
7. Cover and bake 40-45 minutes. Uncover and bake about 45 minutes longer or until lamb is tender and sauce is slightly thickened.
8. Gently stir in whipping cream, using wire whisk. Serve sprinkled with remaining cilantro.
This is good served over steamed rice with some bread on the side to soak up any stray sauce. :)