Indian Style Lamb Stew

Yield: 4 to 6 servings

Tandoori marinade and coconut milk combined into a delicious South Indian stew.

• 750g boneless lamb, fat removed and then diced
• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 3/4 cup Umi’s Kitchen Tandoori Marinade
• 1 400ml can coconut milk
• 1/2 cup beef broth
• 2 Yukon Gold potatoes, diced
• 1 large carrot, diced

1. Heat butter and oil in a Dutch oven. Brown the lamb cubes in 2 batches and remove them from the pan.
2. Saute onion until it starts to brown.
3. Return lamb to pan, add Umi’s Kitchen Tandoori Marinade and cook for 2 minutes.
4. Add coconut milk and stir to blend; then add beef broth. Cover pan, reduce heat and simmer for 30 minutes.
5. Add potato and carrot cubes and simmer, covered, for another 30 minutes.
6. Remove lid and continue cooking for 10 to 15 minutes, until the lamb is done.
7. Serve over rice