Curried Lamb Stew

By: Co+op, welcome to the table

Recipe Information
Total Time: 1 hour, 15 minutes total; 15 minutes active
Servings: 4

Whether you’re entertaining guests or just putting together a weeknight dinner, this recipe from our friends at Welcome to the Table is sure to impress. Less than five main ingredients means this stew comes together fast, so make sure you have everything on hand before you begin! Of course, the best way to shop for this recipe is to buy our Meat department’s Anderson Ranches lamb stew meat, on sale now for $2 off per pound.

Ingredients

The High Five (Four!)

• 1 pound lamb stew meat (cut in 1-inch cubes)

• 1 large onion, chopped

• 2 large carrots, sliced

• 1 15-ounce can diced tomatoes

Pantry and Kitchen Items

• 1 tablespoon canola oil

• 1/2 teaspoon salt

• 2 tablespoons curry powder

• 1 cup water or chicken stock

Preparation

1. In a large pot or Dutch oven, heat the canola oil over medium-high heat. Salt the lamb and sprinkle the pieces of lamb over the bottom of the pan. Let cook for a couple of minutes to sear, then stir and sear the other side for a minute.

2. Add onion and stir for a minute. Add carrot and curry powder and stir until fragrant. Add the canned tomatoes and water or stock, and bring to a boil. Reduce the heat to low, cover, and let cook for about an hour. Stir occasionally, adding water or stock if the stew is getting dry or sticking to the pan.

3. When the lamb is tender and the stew is very thick, taste and adjust the seasonings by adding salt or spice, if needed.

Serving Suggestion

Steamed basmati rice, naan flatbread (or pita) pair perfectly with this savory stew. Top your bowl with a sprinkle of chopped fresh cilantro, scallions or a dollop of plain yogurt to brighten up presentation and add contrast to the rich stew.

Patatas Bravas with Lemon Aioli

By: Robin Asbell

Recipe Information
Total Time: 40 minutes
Servings: 4

Hot, crispy, salty and savory, some would say that patatas bravas (spanish for “brave potatoes”) are the best way to enjoy potatoes! You’ll love them alongside this delightful homemade aioli dressing. Since lemons are on sale now for just $0.69 each, it’s a great time to learn this easy and satisfying technique to make it at home.

Ingredients

Potatoes

• 1 pound new potatoes

• 3 tablespoons tomato paste

• 3 tablespoons red wine vinegar

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, chopped

• 1/2 teaspoon red pepper flakes

• 1 teaspoon sweet paprika

• 1 teaspoon smoked paprika

• 1 teaspoon salt

Aioli

• 1/2 cup mayonnaise (or vegan alternative)

• 1 teaspoon fresh lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon extra virgin olive oil

• 2 cloves garlic, pressed

• 2 scallions, chopped

Preparation

1. Put the potatoes in a large pot with enough water to cover by an inch. Over high heat, bring water to a boil and reduce to a vigorous simmer. Cook the potatoes until they are tender when pierced with a paring knife, about 10 minutes, depending on the size of the potatoes. Drain and let cool. Cut the potatoes in half.

2. In a cup, stir the tomato paste and red wine vinegar and reserve.

3. In a large sauté pan, heat the olive oil, and add the garlic. Stir over medium heat until fragrant, then add the pepper flakes, paprika, smoked paprika and stir. Cook for a few seconds, then stir in the tomato paste mixture and salt. Add the potatoes to the pan and stir to coat, cook over medium heat until the potatoes are heated through and coated with sauce.

4. For the Alioli: Stir the ingredients together and keep chilled until time to serve.

5. Serve each diner about a cup of potatoes with 2 tablespoons of alioli over the top, sprinkled with scallions.