Grass-fed beef or even chopped boneless chicken thighs would make a good substitution for the lamb if you’d like. Feel free to leave the vegetables in large chunks or cut them into smaller pieces.
This recipe comes from my cookbook A Good Food Day so if you enjoy this recipe, you’ll love the book!
Serves 6.
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Let the lamb come to room temperature, about 20 minutes out of the refrigerator before cooking. Season the lamb with salt and pepper.
Pour 3 tablespoons of the olive oil in a large saucepan or Dutch oven and turn the heat to high. When you see wisps of smoke from the pan, add half the lamb and cook without touching it for 2 minutes. Turn each piece and cook for 2 minutes more. Transfer the lamb to a bowl to rest. Repeat with the remaining lamb.
Add the onions, carrots, sweet potatoes, and a big pinch of salt to the same pan (there should be a little fat sill in the pan, but if it seems dry, add another tablespoon of olive oil). Reduce the heat to medium-high and cook, stirring occasionally, until the onions are translucent and begin to take on a little browning, about 5 minutes. Add the spices, bay leaves, garlic, and ginger and cook for about 3 minutes, stirring to coat the vegetables.
Return the lamb to the pan along with the tomatoes and just enough Brodo to to cover the lamb and vegetables, about 2 cups. Increase the heat to high and bring to a boil. Reduce the heat to a low simmer, then cover with the lid slightly ajar, and simmer, stirring a couple of times, until the lamb is tender and the stew has thickened, anywhere between an hour or two, depending on size of lamb pieces.
Stir in the yogurt and peas, cover with the lid slightly ajar, and cook for 15 minutes more. Season with salt and pepper to taste.
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Nutrition Facts (per serving)
Nutritional values are estimates and may vary by ingredients and serving size.
