Indian Lamb Stew with Yogurt Sauce

Ingredients

• 600 g boneless lamb shoulder
• 2 onions
• 4 tbsp ghee
• Salt
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• a pinch chili powder
• 500 ml meat broth
• 500 g Sweet potatoes
• 300 g green beans (frozen)
• 400 g pumpkin flesh (e.g., Hokkaido)
• 2 Oranges (juice)
• 400 g yogurt
• 4 tbsp chopped fresh coriander

Instructions

1. 1.

   Wash the lamb, pat dry and cut into 3-4 cm cubes. Peel and finely dice the onions. In a large pot, sear the lamb with the onions in ghee until browned, then season with salt. Sprinkle turmeric, coriander, cumin, and chili powder over the meat and stir briefly to toast the spices. Deglaze with broth and simmer covered on low heat for about 1 hour, stirring occasionally; add more liquid if needed (e.g., pumpkin cooking water).

2. 2.

   Peel the sweet potatoes and slice them thinly. Add the green beans to the pot during the last ~15 minutes of cooking, letting everything finish together.

3. 3.

   Dice the pumpkin and boil it in a little salted water for about 10 minutes until tender. Drain and set aside.

4. 4.

   Strain the stew liquid, reserving the lamb and vegetables to keep warm. Blend the pumpkin with orange juice, yogurt, and coriander, gradually adding some of the reserved liquid until a creamy sauce forms. Season the sauce with salt and chili. Drizzle the sauce over the lamb and vegetables before serving.