Lamb and Potato Samosa–Inspired Stew with Mint Chutney Drizzle

Uncommon tools

• Dutch oven or large pot
• Food processor or blender

Directions

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1. In a large pot or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the following and cook, stirring, until the onion is tender, 5 to 7 minutes:

   • 2 cups minced yellow onion
   • 2 garlic cloves, minced
   • 1-inch knob fresh ginger, peeled and finely grated
   • 1 1/2 teaspoons kosher salt
   • 1/2 teaspoon freshly ground black pepper
2. Add 2 pounds ground lamb and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Drain the excess fat and return the meat to the pot.
3. Add the following and cook, stirring, until the spices are fragrant, about 2 minutes:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon garam masala
   • 1/2 teaspoon cayenne pepper
   • 1/2 teaspoon ground turmeric
4. Stir in 2 tablespoons tomato paste. Add 4 cups low-sodium beef broth and 4 cups peeled and cubed russet potatoes and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 8 minutes.
5. Meanwhile, make the drizzle: In a food processor or blender, combine the following and blend until smooth:

   • 1 cup loosely packed fresh mint leaves
   • 1 cup loosely packed fresh cilantro
   • 3 tablespoons roughly chopped seeded jalapeño
   • 2 tablespoons freshly squeezed lemon juice
   • ⅓ cup extra-virgin olive oil
   • Pinch of kosher salt
   • Pinch of freshly ground black pepper
6. Stir 1 1/2 cups frozen peas and 1 tablespoon freshly squeezed lemon juice into the stew. Cook until the peas are tender, about 3 minutes.
7. Ladle the stew into bowls and top with a dollop of the mint chutney drizzle.

Kitchen notes