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- COOK TIME
- 19 Min
Coconut milk and curry powder are the secret ingredients that make this lamb stew so succulent and satisfying. You won't believe how tender the lamb is, especially without a long cooking time.
What You'll Need:
- 1 tablespoon butter
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1 teaspoon salt
- 2 pounds boneless leg of lamb, cut into 1-inch chunks
- 1 (15-ounce) can coconut milk
- 1 (9-ounce) package frozen cut gren beans, thawed
What To Do:
- In a soup pot, melt the butter over medium heat. Add the onions and garlic and saute for 3 to 4 minutes, or until tender, stirring occasionally.
- Meanwhile, in a large bowl, combine the flour, curry powder, ginger, ground red pepper, and salt; mix well. Add the lamb chunks and toss until well coated.
- Add the lamb to the pot and cook for 6 to 8 minutes, or until browned, stirring occasionally.
- Reduce the heat to medium-low; add the coconut milk and green beans and simmer for 10 to 15 minutes, or until the lamb is fork-tender. Serve immediately.
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