- 2 pounds lamb shoulder, cut into large cubes
- Salt and pepper, to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon cayenne
- 1 teaspoon turmeric
- 1 cinnamon stick
- 5 pods cardamom, seeds removed, crushed in a mortar and pestle
- 2 onions, diced
- 1/4 cup julienned ginger
- 1/2 cup white wine or vermouth
- 2 cups beef stock
- 1 lemon, zested and juiced
- 1/4 cup raisins
- 1 (28-ounce) can diced fire-roasted tomatoes
- 1 bay leaf
- 1 apple, Gala or Fuji, diced
- 3 tablespoons tamarind paste
- Hot water, as needed
- 1 bunch cilantro
- 1 jalapeño pepper, seeds and membranes removed
- 1 teaspoon honey
- Rice pilaf or polenta, for serving (optional)
Preheat oven to 325º F.
Season lamb with salt and pepper. Heat an ovenproof braising pot over medium-high heat; add lamb and brown on all sides. Set aside. Add spices and heat in the fat until sizzling and aromatic, about 1 minute. Add onions and ginger and sauté for 5 to 7 minutes, until translucent. Deglaze the pan with wine or vermouth. Add beef stock, lemon zest and juice, raisins, tomatoes, bay leaf and apples. Return lamb to pan, place in the oven and cook for 1 1/2 to 2 hours, until meat falls apart.
Mix tamarind paste in enough water to make a thin, pourable consistency. In the bowl of a food processor, add tamarind mixture, cilantro, jalapeño, honey, salt and pepper; process until smooth.
Drizzle chutney over stew and serve with rice pilaf or polenta.
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