Lamb Curry Stew
Our take on a flavorful lamb curry, cooked in a crock pot. Fall off the bone tender!
4 pounds neck or soup bones
2 cans garbanzo beans (don’t drain)
2 large red onions sliced
1 can tomato paste
Red wine
3 TBSP yellow curry powder
1 TBSP garlic powder
2 tsp black pepper
3 bay leaves
Season salt
Olive oil
Water
Sides
Cooked rice
Naan
Plain Greek Yogurt
Fresh Cilantro
Instructions
1. Season necks with season salt and brown in a pan with olive oil.
2. While browning the necks, add garbanzo beans with liquid, sliced onions, tomato paste, one cup red wine, one cup water and spices to a crock pot. Mix well.
3. As the necks brown add them to the crock pot.
4. After you browned all the necks, deglaze the pan with red wine and then pour all the pan juices into the crock pot. Stir and make sure all the bones are submerged.
5. Cook on high for six hours.
6. At hour five pull the meat off the bones, shred, and add back to the crock pot. Cook uncovered for the remaining time stirring often. It should thicken some.
7. Serve with rice, Naan, and a dollop of yogurt
8. Garnish with cilantro