Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
3 tablespoons (45 ml) olive oil, divided
1 pound (500 g) lean lamb shoulder or leg, cut into 1-inch (2.5 cm) cubes
1 large white onion, diced
3 garlic cloves, minced
1-inch (2.5 cm) ginger, minced or grated
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cardamom
1 teaspoon (5 ml) turmeric
2 teaspoons (10 ml) curry leaves
2 cups (480 ml) lamb stock (substitute: beef stock)
1 large sweet potato, peeled and diced into ½-inch (1.25 cm) cubes
1 cup (240 ml) cherry tomatoes
¼ cup (60 ml) honey
Salt and pepper
Garnish
Honeycomb, cut into large pieces
Plain yogurt
Cilantro, chopped
Method:
Heat 2 tablespoons (30 ml) of olive oil in a large saucepan on high heat. Add lamb cubes and sauté for 3-5 minutes to create a nice brown crust. Remove lamb from pan and set aside.
Drizzle remaining tablespoon (15 ml) of olive oil in the pan and add onions. Turn heat down to medium. When onions begin to sweat, add garlic and ginger. Cook, stirring occasionally, until onions are soft and translucent. Add cumin, coriander, cardamom, turmeric, and curry leaves, and stir to coat onions in spices. Add the lamb, stirring to coat. Pour in stock and stir. Bring to a boil, cover, and reduce heat to low. Cook for 1 hour and 30 minutes, stirring occasionally.
Add sweet potato and cherry tomatoes to pan, cover and cook for another 20-25 minutes or until sweet potatoes are tender.
Remove lid and continue cooking for 10 minutes.
Add honey and season with salt and pepper.
Serve in bowls, topped with a spoonful of yogurt, a piece of honeycomb, and chopped cilantro.
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