Follow these steps for perfect results
boneless lean lamb
cut into 2-inch pieces
salt
to taste
pepper
to taste
vegetable oil
onion
chopped
curry powder
all-purpose flour
canned low-sodium chicken broth
carrots
peeled and cut into chunks
golden raisins
Pat the lamb dry and season with salt and pepper.
Warm oil in a skillet over medium-high heat.
Brown the lamb on all sides in batches, 5 to 7 minutes per batch. Transfer to a slow cooker.
Add onions to the skillet and cook, stirring, until softened, about 3 minutes.
Sprinkle curry powder and flour over the onions. Cook, stirring, for 1 to 2 minutes.
Pour in chicken broth, increase heat to high, and bring to a boil, scraping up browned bits.
Pour the broth mixture over the lamb in the slow cooker.
Cover and cook on high for 2 hours.
Add carrots and raisins and cook 1 hour longer.
Transfer the lamb to a serving platter with a slotted spoon.
Surround with carrots and raisins.
Taste the sauce and adjust salt and pepper as needed.
Spoon the sauce over the lamb and serve immediately.
Expert advice for the best results
For a richer flavor, sear the lamb in batches to ensure proper browning.
Add a splash of red wine vinegar at the end for brightness.
Serve with crusty bread for dipping in the sauce.
Everything you need to know before you start
15 minutes
Stew can be made 1-2 days in advance and reheated.
Serve in a bowl, garnished with fresh parsley or cilantro.
Serve with crusty bread
Serve over mashed potatoes
Serve with a side of steamed greens
Complements the lamb and curry flavors.
Discover the story behind this recipe
Curries and stews are common dishes in many cultures.
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