Kerala Style Stew

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil, divided
• 1 1/2 lbs lamb or 1 1/2 lbs beef chuck, cut into 1 inch pieces
• kosher salt, to taste
• 2 teaspoons fresh coarse ground black pepper
• 5 garlic cloves, chopped
• 3 serrano chilies, seeded chopped
• 1 piece ginger, peeled thinly sliced (1x1 inch)
• 1 teaspoon ground turmeric
• 3 cups low sodium chicken broth
• 1/2 lb baby carrots, scrubbed peeled halved lengthwise
• 1/2 lb baby red potatoes, halved (quartered if large)
• 1/4 lb frozen pearl onions, halved thawed
• 2 cups unsweetened coconut milk
• fresh cilantro, rough chopped (garnish)

Recipe

• 1 heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. season meat with salt and pepper. working in 2 batches and adding remaining 1 1/2 tablespoons oil between batches, add meat and sear, turning occasionally, until browned on all sides, about 5 minutes. transfer meat to a plate.
• 2 stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. add 1 teaspoons pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. add broth and reserved meat; bring to a boil, scraping up any browned bits from the bottom of pot. reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.
• 3 add carrots, potatoes, and onions. cover and simmer, stirring occasionally, until vegetables are tender, 15–20 minutes. stir in coconut milk.
• 4 divide among bowls. garnish with cilantro.