The best Spicy Coconut Lamb Stew
Spicy coconut lamb stew is a hearty, flavorful, comfort dish perfect for all year round. The lamb is slow-cooked in a rich and creamy coconut milk sauce, with a blend of spices that give the stew a warm and inviting flavor. The stew is also packed with vegetables, making it a complete and satisfying meal.
This dish is relatively easy to make but requires some time to simmer for the lamb to become tender and the flavors to develop. However, the wait is definitely worth it! The stew is incredibly delicious and comforting, and it is sure to please everyone at the table.
Spices are essential for a flavorful lamb stew, but adding coconut milk is what makes this dish unique. I typically cook lamb with lots of spices, but I decided to explore other cultures for inspiration. While coconut milk is widely used in Caribbean cuisine, it is not as common in Haitian cooking. However, we have a few dishes, such as rice and plantain porridge, cooked in coconut milk.
About the Spicy Coconut Lamb Stew recipe
The Spicy Coconut Lamb Stew recipe is an Indian and seasoned with Garam Masala.
What is Garam Masala
Garam masala is a blend of ground spices that is commonly used in Indian cuisine. The specific spices used in garam masala can vary depending on the region, but it typically includes cumin, coriander, cardamom, cloves, cinnamon, and black pepper. Garam masala is often used in curries, stews, and other savory dishes.
The word “garam” means “hot” in Hindi, but garam masala is not necessarily spicy. The name refers to the warming spices that are used in the blend. Garam masala can add a complex and flavorful depth to dishes.
Here are some tips for using garam masala:
- Toast the garam masala in a dry pan over medium heat for a few minutes before adding it to your dish. This will help to release the aromas of the spices.
- Add garam masala to your dish early in the cooking process so that the flavors have time to develop.
- Start with a small amount of garam masala and add more to taste. Garam masala can be quite potent, so it is important to use it sparingly.
How to clean lamb
Lamb must be cleaned and washed with vinegar, lemon, or lime and cooked with an acidic agent to remove the raw and gamy odor.
Lamb is a delicious and versatile meat that can have a gamy odor if not properly cleaned and cooked. To remove this odor, cleaning the lamb thoroughly and then marinating it in an acidic agent, such as vinegar, lemon juice, or lime juice, for at least 30 minutes with herbs and spices before cooking.
Here is a step-by-step guide on how to clean and prepare lamb to remove the gamy odor:
- Remove any excess fat from the lamb.
- Rinse the lamb under cold water to remove any blood or debris.
- Soak the lamb in a mixture of cold water and vinegar, lemon juice, or lime juice for at least 5 minutes.
- Rinse the lamb again under cold water and pat it dry with paper towels.
Once the lamb is clean and marinated, you can cook it using your preferred method. However, it is important to note that acidic agents can tenderize the meat, so it is important not to overcook it.
Additional tips for cleaning lamb:
- You can also use a mixture of baking soda and water to clean lamb. This will help to remove any surface impurities.
- If you are cooking lamb chops, you can trim the fat from the edges of the chops to help reduce the gamy odor.
- You can also marinate the lamb in herbs and spices, such as rosemary, thyme, and garlic, to help mask the gamy odor.
Notes and Tips for the Spicy Coconut Lamb Stew:
- For a thicker stew, you can mash some of the carrots and celery against the side of the pot with a spoon.
- If you don’t have garam masala, you can substitute a mixture of ground coriander, ground cumin, ground turmeric, and ground cardamom.
- Do not overcrowd the pan when cooking lamb. This will prevent the meat from browning properly.
- To make the stew ahead of time, cook it as directed and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the stew over medium heat until warmed through.
By following these tips, you can enjoy delicious and lamb dishes without having to worry about the gamy odor.The mixture of Garam Masala, Noubess Sauce, and Coconut Milk is perfect. It seems like all those ingredients were made for each other. How about making one of my favorite and tasty dishes today?
Craving a spicy lamb stew? Look no further! This dish is made with love and spices, and Noubess Hot and Spicy Sauces will add the perfect kick of heat.
Spicy Coconut Lamb Stew
Equipment
Ingredients
- 6 pounds lamb shoulder blade chop about 4 blades
- White vinegar lemon or lime juice to clean meat
- 3 tablespoons olive oil
- 1 large onion chopped
- 1 teaspoon garlic minced
- 1 tablespoon fresh ginger peeled and minced
- 2 tablespoons garam masala
- 1 ½ teaspoon sea salt or to taste
- 2 tablespoons Noubess Hot and Spicy Herb Sauce
- 2 ½ cup coconut milk
Instructions
- Clean meat with vinegar, lemon or lime juice. Rinse well and pat dry. In a large, heavy nonstick frying pan over high heat, warm oil. When the oil is hot, add a few of the lamb pieces
- and sear until they are lightly brown but not cooked through, about 2 – 3 minutes each sides.
- Remove from pan and set aside on a platter. Repeat in batches with remaining meat pieces.
- In the same pan, add onion, garlic, ginger, garam masala and cook for 2 – 3 minutes. Add Noubess Hot and Spicy Herb Sauce and stir to mix.
- Add lamb pieces and coconut milk. Mix gently and well.
- Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the meat is tender enough to be broken apart with a utensil. Cooking time may be about 1 hour 15 minutes or 1 hour 30 minutes. Season to taste and serve with rice preferably.
Notes
Best to leave fat from lamb pieces for the meat to properly sear.
Serve with white rice preferably, but any other grains will do.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on February 24, 2015. Revised and updated.
