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A Lamb Stew

daniel.d's picture
For all lovers of lamb recipes, this is a peculiar dish for its specialty repute today. It was a dish for poor homes where there was no choice for multi-course meals. Today this is a dish is seen as a delicacy today and it is loved for its own juices it develops after being cooked and ready.
  Lamb stew meat/Boneless lamb meat 2 Pound (The Best Meat Is The Neck Meat Pieces, Because It Is Close To The Bone Which Makes The Stew Most Juicy And Made Tender Quickly)
For vegetables
  Celery 1 , cut into pieces, dip in a bowl of water
  Carrots 2 , cut into pieces, dip in a bowl of water
  Turnips 2 , cut into pieces, dip in a bowl of water
  Peas 1⁄4 Cup (4 tbs)
  Tomatoes 2 , finely chopped
  Onions 2 , chopped
  Salt 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Garlic ginger paste 1 Teaspoon
  Water 2 Cup (32 tbs)
  Pepper 1⁄2 Tablespoon
  Flour 1 Tablespoon
  Yoghurt 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon

Put the pieces of lamb meat in a bowl and lightly spread some flour and mix them up.
Add some oil to leave a thin layer on the frying pan. Put the pieces of flour coated lamb meat on the frying pan and sear the meat until it has a brown colour on the meat.
Fill 1/3 of the pressure cooker with water, and put all the lamb pieces in the pressure cooker after searing them. Turn on the stove for the pressure cooker so the meat gets tender in time. Meanwhile, add some chopped onions on the frying pan. Add some ginger garlic paste. When they are mixed and reasonably fried, add some finely chopped tomatoes if available. Finally add half cup of yoghurt and 1tbsp. of vinegar and mix while they are frying. Add all other vegetables from the bowl in the end with some water. Cover the frying dish and leave it for 5 minutes.
This should allow the lamb meat to cook about 70%; it takes 30 minutes at most. Finally add the meat to the frying pan with the vegetables. Wait till it starts to simmer, while occasionally stirring. Put on the lid when you see the bubbling and leave it for 40 to 45 minutes. When you notice that the meat has become tender, the stew is ready! Serve with coriander leaves.

If you like the stew to be more juicy and saucy then add some coconut milk and poppy seeds while the onions are frying with Yoghurt.
If you like the stew to be spicy and hot then you can use some hot spices before adding onions for frying. Cardamom, cinnamon, and cloves really give a strong tinge.
Stew is well enjoyed with rice.

Recipe Summary

Main Dish
A stew is basically a dish which is a combination of meat and vegetables that have been simmered for a long time. There are many variations of this dish today, and people like to add different seasonings and vegetables to help its taste. This lamb stew recipe is a favoured dish for Indians but it can be modified by any new cook to his or her liking.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2602 Calories from Fat 903

% Daily Value*

Total Fat 101 g154.7%

Saturated Fat 33.2 g166.1%

Trans Fat 0 g

Cholesterol 994.4 mg331.5%

Sodium 7064.2 mg294.3%

Total Carbohydrates 88 g29.3%

Dietary Fiber 18.7 g74.9%

Sugars 42.3 g

Protein 322 g644.5%

Vitamin A 460.1% Vitamin C 210.4%

Calcium 50.6% Iron 162.9%

*Based on a 2000 Calorie diet

A Lamb Stew Recipe