Lamb stew with Vadouvan and naan bread
A French lamb stew with tender meat due to the long stewing and an Indian twist through the use of Vadouvan.
The best of both worlds: French lamb stew with an Indian twist. The World Spice Blend - Vadouvan gives the dish a spicy and surprising flavor, and the stewing process makes the lamb incredibly tender. Delicious with whole-wheat spelt bread.
Preparation
Peel and finely chop the onions and garlic. Halve the bell peppers, remove the seeds, and dice.
Cut the meat into 3cm cubes. Season with sea salt and black pepper. Heat 1 tablespoon of oil and the butter in a Dutch oven and brown the meat over high heat for 4 minutes. Remove the meat from the pan.
Heat the remaining oil in a Dutch oven and sauté the onion and garlic over low heat until translucent. Add the tomato paste and bell pepper and cook for 3 minutes. Add the World Spice Blend - Vadouvan, wine, meat stock, and the meat. Strip the thyme from the stems and add ¾ of it to the stew. Bring to a boil, then reduce the heat and simmer for 1 hour with the lid on the pan.
Mix the cornstarch with 2 tablespoons of cold water. Add it to the stew and stir well. Cook for another 2 minutes, then remove from the heat. Meanwhile, cut the bread into thick slices.
Serve the lamb stew with the bread and the remaining fresh thyme.
Ingredients
- 2 uien
- 1 teen knoflook
- 1 rode paprika
- 1 gele paprika
- 700 g lamsbout zonder been
- 1 tl Zeezout
- ½ tl Zwarte peper
- 2 el olijfolie
- 10 g ongezouten roomboter
- 70 g tomatenpuree
- 2 el World Spice Blend - Vadouvan
- 150 ml rode wijn
- 350 ml vleesfond
- 5 g verse tijm
- 1 el maïzena
- 1 ongesneden volkoren speltbrood
Supplies
- Stoofpan
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