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: Preheat your oven to 350°F (175°C). In a large oven-safe pot or Dutch oven, heat the ghee over medium-high heat. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes. Pour Rupen's Tenga curry sauce into the pot, add 2 cups of water, and stir well....
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