Chai Chaat Masala Lamb
“Chaat” literally means to lick your fingers, and it’s also the colloquial term for cooking without borders or restrictions while Masala means a spice mix so this dish is an "unrestricted, finger-licking good spice mix".
- Lamb Stew Meat, cubed into 1" pieces · 1 pound
- Olive Oil · 1 tablespoon
- Herbie's Chaat Masala · 2 tablespoons
- Garlic, minced · 5 cloves
- Yellow Onion, thinly sliced · 1/2
- Frozen Peas, thawed out · 1 cup
- Beef Stock · 2 cups
- Butterball Potatoes, cut into quaters · 1 pound
- Coconut Milk · 1 can
- Herbie's Tea & Coffee Masala · 2 tablespoons
- Salt ·
Start by adding the coconut milk and Herbie's Tea & Coffee Masala to a small pot. Bring up to a boil over high heat. Once it boils, remove from the heat and let it steep until later use.
Heat the olive oil in a large heavy bottomed pot or dutch oven over medium heat. When the oil begins to shimmer add the lamb and season liberally with salt. Sear the lamb on all sides, then add the garlic, onions, potatoes, beef stock and Herbie's Chaat Masala. Bring up to a boil, then reduce the heat to a simmer, cover and simmer for 2 hours.
Once the 2 hours are up, remove the lid, add the peas, and strain the coconut milk into the pot discarding what is left of the Herbie's Tea & Coffee Masala.
Serve with jasmine rice and enjoy with Williamson Wines Relish Roussanne!
Chef Tommy's Tips: Don't like lamb? No worries, simply use beef stew meat instead!