Name: Caribbean Spiced Lamb Stew
Total time: 15 h
Yield: 6 servings
Ingredients: 4 lb lamb shank, cut into 2-3 inch chunks; 2 tbsp curry powder; 1 tbsp cinnamon; 1 tbsp chili powder; 1 1/2 tsp allspice, ground; 1 1/2 tsp coriander, ground; 1 1/2 tsp cumin, ground; 1 1/2 tsp ginger, ground; 2 tsp salt; 3 tbsp oil; 2 onion, thinly sliced; 5 cloves garlic, minced; 6 oz tomato paste; 3 cup beef stock; 2 cup chicken stock; 3 medium potato, cut into chunks; 5 medium carrot, cut into chunks; handful cilantro, chopped

Estimate, per serving

Cal: 380
Protein: 35g
Carbs: 35g
Fat: 13g
Sodium: 1,430mg
Fiber: 8g

Ingredients

lamb shankcut into 2-3 inch chunks: 4 lb
curry powder: 2 tbsp
cinnamon: 1 tbsp
chili powder: 1 tbsp
allspiceground: 1 1/2 tsp
corianderground: 1 1/2 tsp
cuminground: 1 1/2 tsp
gingerground: 1 1/2 tsp
salt: 2 tsp
oil: 3 tbsp
onionthinly sliced: 2
garlicminced: 5 cloves
tomato paste: 6 oz
beef stock: 3 cup
chicken stock: 2 cup
potatocut into chunks: 3 medium
carrotcut into chunks: 5 medium
cilantrochopped: handful

Method

01Toss lamb with curry powder, cinnamon, chili powder, allspice, coriander, cumin, ginger, and salt. Cover and refrigerate overnight.12 hr
02Preheat oven to 325°F.
03Heat oil in a large Dutch oven and sear lamb in batches until browned. Remove to a plate.
04Add onions, garlic, and tomato paste to the pot. Fry until onions soften.
05Return lamb to pot with beef stock and chicken stock. Bring to a simmer, cover, and transfer to oven for 2 hours.2 hr
06Remove pot from oven and stir in carrots and potatoes. Return to oven uncovered for 45 minutes until vegetables are tender.
07Serve over steamed rice and garnish with cilantro.