1.5 Tbsp. flour

2 lbs. Windy N Ranch Lamb/Mutton stew or kabab meat, trimmed and cut into bite-size pieces

3 cloves garlic, crushed

1.5 Tbsp. fresh ginger, finely chopped

1 yellow onion, diced

2 tsp. cardamom

2 tsp. ground coriander

3.5 tsp. ground cumin

Pinch chili powder, to taste

1 cup chicken or vegetable stock

1 (13.66 oz.) can coconut milk

2 Tbsp. tomato paste

1 (14.5 oz.) can diced tomatoes

1 each red and green bell peppers, roughly chopped into bite-size pieces




Combine flour and salt and pepper to taste in a large mixing bowl; add lamb and toss to coat. Heat 1-2 tablespoons vegetable, olive or coconut oil in a saute pan over medium heat and, working in 2-3 batches, brown the lamb; place browned meat in slow cooker. Add another tablespoon oil to the pan and saute the garlic, ginger and onion over medium-low heat until onions are just soft. Add the cardamom, coriander, cumin and chili powder to the onion mix and cook about 2 minutes longer, stirring regularly, then scrape the mix into the slow cooker with the stock, coconut milk, tomato paste, diced tomatoes and peppers. Season with salt and pepper and cook on high for 3-4 hours. Serve over rice with a dollop of plain yogurt and a sprinkle of chopped cilantro.

Published on 09/22/2018

Contact Information
Ellensburg Location
 3650 Passmore Road, Ellensburg, WA 98926
Bellevue Pickup
 12515 Bel Red Road, Suite 500, Bellevue, WA 98005
Greg Newhall:
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