Indian Meat Stew

Cardomom, cinnamon and cumin create the flavor profile for many Indian dishes. Lamb or beef can be used depending on your preference.

Serves 8

Ingredients:

  • tablespoon extra-virgin olive oil
  • 1 pound beef stew meat (or lamb)
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper
  • 1 pound new red potatoes, scrubbed and sliced
  • 1 (15 ounce) can chick peas
  • 1 cup carrots, thinly sliced
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • (14-ounce) can crushed tomatoes
  • 3/4 cup chopped fresh cilantro
  • 3/4 cup greek plain yogurt

    Instructions:

    Heat oil in a Dutch oven over medium heat. Add meat and cook, until browned. Add onions, stirring often until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, carrots, broth and salt; bring to a simmer. Cover and cook until the meat is tender.

    Add chickpeas, tomatoes, and peas. Stir to combine. Bring to a simmer. Reduce heat to low and simmer, covered until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve topped with a dollop of yogurt, if desired