The Forage Bistro and Lounge is a relatively new and absolutely delicious spot to dine in Driggs, Idaho. Plus, they have Lava Lake Lamb on the menu. They recently shared their recipe for curried lamb stew and we believe that this recipe is exactly what January is calling for.

Curried Lamb Stew

Makes approximately 8 – 10 servings

Ingredients:

• 1 package Lava Lake Lamb shoulder; rinsed & pat dry, cubed into 2-by-2 chunks (or 1 package of Lamb stew meat)
• 2 shallots, diced
• 3 cloves garlic, minced
• 1 veggie bouillon cube
• 1 teaspoon cinnamon
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• pinch cayenne
• 1 Tablespoon madras curry paste
• 1 Tablespoon vegetable oil
• 1 28 oz can diced (fire roasted) tomatoes
• 1/2 cup brown sugar
• 2 teaspoons salt
• 2 teaspoons pepper

Procedure:

1) Preheat the oven to 325°.

2) Combine the cubed lamb with shallots, garlic, bouillon cube, cinnamon, curry powder, garam masala, cayenne and curry paste.

3) Heat a dutch oven over medium-high heat. Add oil.

4) Add lamb with dutch oven and brown on all sides. Cover with tomatoes, brown sugar, salt and pepper and stir to combine. Cover with an oven-proof lid and place in the oven.

5) Cook for four hours, or until meat is falling apart tender (the longer you cook it, the better it will be).

6) Serve stew with garlic-butter rubbed pita bread, aromatic rice, wilted spinach and a dollop of greek yogurt (or sour cream). Enjoy!!

Oh, and in case you are not familiar with Idaho and are unsure as to what might draw you towards Driggs, here is the answer: