Spice Islands Lamb Stew Recipe
This simple, Malaysian-influenced lamb stew is imbued with aromatic spices. It can be served with plain or spiced rice or with boiled, mashed, or roasted potatoes. Serve with chutney. This recipe freezes well.
Yield: 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 1-1/2 to 2 hours
Spice meter: Moderately spiced to hot and spicy
3 to 4 tablespoons vegetable oil
3 pounds lean lamb, cut into 1-1/2 inch cubes
2 medium onions, sliced
4 plump cloves garlic, minced
1 jalapeno, seeded and minced
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 cup hot water
2 tablespoons fresh lemon juice
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
In a stewpot over medium heat, heat 1-1/2 tablespoons of the vegetable oil. Brown the lamb in batches, adding more vegetable oil as necessary. Set the browned lamb aside on a plate.
Add additional vegetable oil if necessary and heat, then add the onions to the pot. Cook, stirring occasionally, until the onions are softened, about 7 minutes.
Add the garlic and jalapeno and cook, stirring often, for 1 to 2 minutes. Add the bay leaves, cloves, black pepper, allspice, and mace. Stirring constantly, cook until the spices are fragrant, 1 to 2 minutes.
Return the lamb to the pot, layering it on top of the onions and spices, but do not stir.
Add 1/2 cup of the hot water. Reduce the heat to medium-low. Cover and simmer until the lamb is tender, about 1 to 1-1/2 hours. Add more water if necessary, but do not stir the mixture.
Add the remaining water and the lemon juice, nutmeg, and salt. Stir and simmer for an additional 10 to 15 minutes.
Per serving: Calories 295 (From Fat 132); Fat 15g (Saturated 4g); Cholesterol 115mg; Sodium 244mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 36g.