Stews are generally reserved for fall and winter, but I like it all year round. It's certainly not hot all the time here, even in summer, and for a cooler night I'm definitely up for something nice and warming. This is a lighter take on a stew, with summery, bright flavors. Bonus? Virtually no active kitchen time, so you can get this started and then spend an hour doing something else. (Me? On the couch, with a book.) Serve it with rice or bulgur, and a little extra mango chutney on the side!
Summery Lamb Stew with Mango Chutney
Serves 4
800 g lamb meat - anything that'd be suitable for stewing
10 shallots
2 tbsp butter
1 tsk sambal oelek (or other chili paste)
3 tbsp mango chutney
1 tsk ground cardamom
4 garlic cloves, minced
4 bay leaves
10 allspice peppercorns
75 ml barbecue sauce
2 tsp ground cumin
400-500 ml water
Peel the onions. Cut the meat into large dice. Brown the lamb and the onions in the butter in a heavy pot. Add all other ingredients, cover with a lid and leave to simmer for 45-60 minutes.
Recipe in Swedish:
Somrig lammgryta med mango chutney
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