Thursday, July 10, 2008

Summery Lamb Stew with Mango Chutney


Stews are generally reserved for fall and winter, but I like it all year round. It's certainly not hot all the time here, even in summer, and for a cooler night I'm definitely up for something nice and warming. This is a lighter take on a stew, with summery, bright flavors. Bonus? Virtually no active kitchen time, so you can get this started and then spend an hour doing something else. (Me? On the couch, with a book.) Serve it with rice or bulgur, and a little extra mango chutney on the side!

Summery Lamb Stew with Mango Chutney
Serves 4

800 g lamb meat - anything that'd be suitable for stewing
10 shallots
2 tbsp butter
1 tsk sambal oelek (or other chili paste)
3 tbsp mango chutney
1 tsk ground cardamom
4 garlic cloves, minced
4 bay leaves
10 allspice peppercorns
75 ml barbecue sauce
2 tsp ground cumin
400-500 ml water

Peel the onions. Cut the meat into large dice. Brown the lamb and the onions in the butter in a heavy pot. Add all other ingredients, cover with a lid and leave to simmer for 45-60 minutes.

Recipe in Swedish:
Somrig lammgryta med mango chutney


Kristarand said...

Hämta din droppe för barnen,
Den väntar på att adopteras
och att hamna på allas bloggar.


Later riktigt gott, perfekt vintermat har pa andra sidan jorden!

african vanielje said...

Very similar to a South African Lamb Bredie, traditionally made with Peach chutney. I love stew in any form and am quite happy to give this summer one a try.

Jeanne said...

Agree with African Vanielje - there is somethign very South African about the meat & vegetables combo. And with the dismal "summer" weather we're having here, this stew looks sooooo tempting :)