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


Anonymous said...

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Food from Down Under said...

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

Anonymous 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 :)