Finally. Cool Autumn air. Great for hearty Burmese Lamb Stew. Serves 6 – 8 or a few dinners for 2. Even better leftover.
Prepare spices before cooking.
In one small bowl, mix together 4 tsp. garlic powder, 1/2 tsp. salt, 2 tsp. ground coriander, 2 tsp. ground ginger, 2 tsp. turmeric.
In another small bowl, mix together 2 tsp. ground cardamon, 2 tsp. ground cinnamon, 1-2 tsp. cayenne to taste, 1/4 tsp ground cloves, 2 tbs. sesame seeds.
Prepare 2 lbs. lamb stew meat. Not too lean. Trim and chop into 1″ cubes.
In a large stock pot on medium high heat, brown the lamb in stages in a little olive oil. Make sure meat doesn’t touch and deglaze with a little chicken broth. Scape and pour meat and broth into a large bowl after each stage. Keep all meat aside in the bowl.
To the stock pot, add 2-3 large vidalia onions chopped. Brown. Add 2 bell peppers, julienned. Brown. Add 3-4 small chili peppers of any type, julienned. Spicy preferred, but to taste. Stir. Add back the meat and broth. Stir.
Sprinkle 1/2 coriander, garlic, turmeric, ginger, salt mix over the meat, onions and peppers. Add 2 cans whole Cento tomatoes, chopped with juice. Stir. Sprinkle the rest of the spice mix over the tomatoes. Cover and bring to a boil. Turn to low heat.
In a small fry pan, heat 4 tbs. olive oil. Add the cardamon, cinnamon, cayenne, cloves, sesame seed mix. Heat until sesame seeds are toasted and it forms a paste. Stir and add to the stock pot. Add a little broth to get all of the spices out of the fry pan and add to the stock pot. Stir all ingredients together. Cover and bring back to a boil. Turn down to low heat and simmer for 1 1/2 hours.
Add 2 large yukon gold potatoes, peeled and cubed to the stock pot. Stir in. Cover and bring to a boil, then turn to simmer for another 1/2 hour or until potatoes are tender.
Add 2 cups thawed frozen peas to the stock pot. Stir into the meat stew. Cover and simmer another 15 minutes.
Serve over Kazmati rice with chutneys and naan. Even better after cooled, refrigerated and reheated the next day.