I love lamb in the spring. Even though we had a few days with warmer weather, we’re still getting plenty of cool evenings to enjoy a nice stew. I made this with a hint of Indian flavors, and you can add more or less depending on your taste. I rarely ever measure when I cook a meal like this, so these are estimates. I’m enjoying leftovers the next day as I write this, with sprinkled flax seeds on top and refreshing coconut water. The addition of the flax seeds gives it a fun additional layer of texture.
For dinner, we ate this stew over fragrant basmati rice. Mmm!
One package of bone in lamb neck for stewing
Olive oil for sauteing
Half a large onion, sliced into long strips
4 Organic russet potatoes, peeled and sliced into half an inch thick disks
1 Can organic chickpeas, including the liquid
2 Cups organic vegetable broth
2 Teaspoons arrowroot powder
Salt, pepper, curry, coriander, ginger, cumin, turmeric, chili powder
Fresh cilantro, optional
Heat olive oil in a heavy skillet, I used cast iron. Add lamb neck pieces, and cook on all sides until browned, about 5 minutes per side. Seaon with salt and pepper. Add onions and potatoes once lamb is browned, and continue to cook until onions begin to soften, about 8 minutes. Add more spices to suit your taste. I used about a quater to a half teaspoon of all, and just a pinch of the chili powder. Add chickpeas, vegetable broth, and arrowroot powder (thickener) and bring to a boil. Reduce heat and cover, simmering, for about an hour, until meat falls off the bone. I love the flavor the bones give this stew. Don’t over cook, or the potatoes will turn to mush. They should still hold their shape on the fork. Serve over hot basmati rice and sprinkle with chopped fresh cilantro.