East Indian Lamb Stew

Description: Tender and flavorful, this slow-baked lamb stew combines succulent lamb shoulder with the tangy, spiced flavors of Rupen's Tenga curry sauce. Paired with golden turmeric-infused basmati rice, this dish offers a comforting, aromatic meal perfect for any occasion.

Ingredients:

• 2 lbs boneless, skinless lamb shoulder, cut into 2-inch cubes
• 2 tbsp ghee (or clarified butter)
• 1 jar Rupen's Tenga curry sauce
• 2 cups water
• Salt, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe pot or Dutch oven, heat the ghee over medium-high heat.
3. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes.
4. Pour Rupen's Tenga curry sauce into the pot, add 2 cups of water, and stir well.
5. Season with salt to taste.
6. Cover the pot with a lid or foil and transfer it to the preheated oven.
7. Bake for 75 minutes, or until the lamb is tender and fully cooked.
8. Remove from the oven and let it rest for a few minutes before serving.

Serve with:

• Golden Turmeric-Infused Basmati Rice (recipe below).

Recipe: Golden Turmeric-Infused Basmati Rice

Description: This fragrant turmeric-infused basmati rice complements any curry or stew with its warm, earthy aroma and vibrant color.

Ingredients:

• 1 cup white basmati rice
• 2 cups water
• 1 tsp ground turmeric
• 1 tbsp ghee or butter
• Salt, to taste
• Fried onions, for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Stir in the rice, ground turmeric, ghee, and a pinch of salt.
4. Cover the pan, reduce the heat to low, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed.
5. Remove from heat and fluff the rice with a fork before serving. Garnish with fried onions.

Enjoy the lamb stew alongside the vibrant turmeric-infused rice for a complete, hearty meal!