Curried Lamb & Potato Clay Baker Stew
Today we are going to make a curried lamb and potato stew that uses a couple of "secret" ingredients to produce a dish with very bold flavours. As we are cooking it for a couple of hours in the clay baker the lamb also comes out incredibly tender and moist.
To start you want to toss your lamb chunks in the seasoning blend. We made 2 lb. of lamb and this recipe works best if the lamb is boneless.
1 tablespoon cumin
1 tablespoon curry powder
1/2 tablespoon cinnamon
1 tablespoon jerk seasoning paste (there are any number of these, we used the one made by Grace)
1 tablespoon Indian mango pickle (again, use the brand of your choice, we used Patak's)
1 knob crushed ginger broken into 2 or 3 pieces
2 tablespoons minced or grated garlic
1/2 cup olive oil
1 tablespoon soy sauce
1 tablespoon red wine vinegar
In a large bowl season the lamb liberally (or to taste) with salt and black pepper. Then toss the lamb with all the above ingredients and allow it to sit in the seasoning blend for 30 minutes covered at room temperature. You can also let it sit in the fridge for up to two hours as long as you take it out to sit at room temperature for the final 30 minutes.
As always when clay baking, soak your baker with cool water for about 20 minutes before cooking.
After soaking, place 2-3 diced onions in the bottom of the baker and top with the seasoned lamb. Keep the crushed ginger pieces in as well.
Then add 2 cups of chicken broth, stir, put the top on the baker and place in a COLD oven. (You always put clay bakers in a cold oven).
Turn the heat up to 425 degrees and cook for 2 hours.
With about 20 minutes to go before the 2 hours is up, peel and cut 2 - 3 potatoes in rustic style pieces. Parcook them in simmering, salted water for around 10 minutes. You want them to be partially cooked but not too soft or mushy.
After 2 hours, remove the clay baker from the oven carefully and add the potato to the stew.
Put the baker back in the oven top off and cook for another 15 minutes.
After cooking remove from oven and let the stew sit for 5 - 10 minutes before serving. Remove the ginger.
Serve spooned over rice with coleslaw and naan or roti on the side. I also like to have it with some extra hot sauce and mango pickle. The lamb will be both very tasty and very tender!