Karl's Kathy's Recipes: Lamb Yam Curry Stew

Kathy adapted this recipe to her tastes from one she found in a magazine.

In a Dutch oven, heat
  • 1 tablespoon peanut oil
over a medium-high heat. Add
  • 2 pounds lean lamb stew meat
and cook until browned, about 5 minutes. Stir in
  • 3 large onions, coarsly chopped
  • 1 cup sliced carrot
  • 1 large green bell pepper, chopped
  • 2 tablespoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
and cook another 5 minutes. Stir in
  • 3 14½-ounce cans diced tomatoes, drained
  • 1 large yam or sweet potato, cubed
  • 1 15½-ounce can chickpeas (garbanzo beans), drained
  • 1 14½-ounce can chicken broth (preferably fat-free, low-sodium)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Bring to a boil, then cover, reduce heat, and simmer for 35 minutes. Uncover, then simmer another 30 minutes.
Double this recipe
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