Curried Lamb Stew

tablespoons light olive oil
2lbs lean lamb
2 tablespoons red curry paste
2-3 cloves fresh garlic, finely minced
1 red onion, diced
1 carrot diced
1 bell pepper diced
1 stalk celery diced
sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
2 Granny Smith apples, halved, cored, _-inch dice, do not peel
1/2 cup Unsweetened soymilk
2-3 sprigs fresh parsley, finely minced

Pre heat oven to 250 degrees
Heat dutch oven, add oil and brown meat in oil. Remove meat and keep warm.

Place curry paste in dutch oven and turn heat to medium. Cook, while stirring, until curry is creamy. Stir in garlic, onions, carrot, celery, bell pepper, salt (to taste), cumin and cinnamon and sauté for 1-2 minutes. Stir in golden raisins, and apples. Place lamb in to vegetable/fruit mixture cover and bake in 250 degree oven for 4 to 6 hours.

Remove meat and keep warm. Add soy milk and check for seasoning, correct if needed. Puree ½ vegetable/fruit mixture then return to pan. Return meat to vegetable/fruit mixture.

To serve, mound cooked basmati rice on a platter, spoon apple mixture over it. Sprinkle with fresh parsley and serve immediately.


Number of Servings: 6

Recipe submitted by SparkPeople user CANEY3.