Ingredients
- 2 tablespoons olive oil (or more if needed)
- 2 pounds lamb stew meat, cubed
- Salt and pepper
- 2 medium onions, diced
- 6 cloves garlic, minced
- 3 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 teaspoons crushed red pepper flakes (or reduced)
- 1 cup dried apricots, halved or quartered
- 1/4 cup raisins
- 1/2 cup orange juice
- 1 (14 ounce) can light coconut milk (or can use amount you want)
- 2 cups beef stock
- 1 large sweet potato, peeled and cubed into about 1 1/2-inch cubes or larger
How to Make
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Step 1: In a large Dutch oven, heat the oil. Season the lamb cubes all over with salt and pepper. Add the lamb cubes to skillet then brown on all sides. Remove to a plate. Add onions, cook until translucent. Add garlic, saute 1 minute.
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Step 2: Add the curry and soy sauce, both bell peppers and pepper flakes; cook 6-8 minutes.
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Step 3: Add the remaining 6 ingredients. Bring to a medium boil, reduce heat and simmer for 1 1/2 to 2 hours, seasoning again with salt and pepper about halfway through and again at the end.
We hope you enjoy this recipe!
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