CURRY STEW RECIPE HAWAII RECIPES

Steps:

• Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours.
• Add vegetables and cook until potatoes and carrots are tender.
• Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture.
• After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew.
• Cook, stirring constantly, until the stew thickens.
• Serve over steamed rice.

Steps:

• Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
• Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
• Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
• Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.