Black Pepper Free Ginger-Turmeric Lamb & Sweet Potato Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.7

(8)

Black Pepper Free Ginger-Turmeric Lamb & Sweet Potato Stew

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Ingredients

4 servings

For the stew

1.5 lb boneless lamb shoulder, cut into 1½-inch cubes
1 tsp salt, divided, plus more to taste
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
3 cups chicken broth
1 tbsp apple cider vinegar
1 lb sweet potato (about 2 medium), peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into ¾-inch rounds

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb cubes dry with paper towels and season all over with ½ tsp of the salt. Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the seared lamb to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and the remaining ½ tsp salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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