Light Indian Lamb Stew


“A light Indian lamb stew with lamb pieces and vegetables stewed gently with spices like cardamom, cinnamon and cloves – which give the stew its light but complex flavour.”

There is something indescribably magical about a gently bubbling stew simmering away on a low flame for 2-3 hours. The aromas of the stewed lamb and vegetables layered on top of one another, filling the house with the scent of awaiting comfort.

The addition of spices like cardamom, cinnamon, star anise and cloves do well to complement the flavours of the lamb. This gives the stew a light but all the while rich flavour. This stew can be enjoyed on its own, or if you’re like me, you’ll want to soak up the soup with some lovely crusty bread.

Light Indian Lamb Stew

Recipe by George AlexanderCourse: Main, Soups and StartersCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

A light Indian lamb stew with lamb pieces and vegetables stewed gently with spices like cardamom, cinnamon and cloves – which give the stew its light but complex flavour.

Ingredient

  • 1kg lamb shoulder, cut into bite sized pieces

  • 1/2 cup white flour

  • 2 tbsp cooking oil

  • 1 1/2 cup white onions, diced roughly

  • 1 1/2 tbsp ginger, chopped finely

  • 1 1/2 tbsp garlic, chopped finely

  • 2 serrano pepper chilli, slit in half

  • 4 cups vegetable stock, or 1 vegetable stock cube in 4 cups of water

  • 500g large potatoes, peeled and quartered

  • 4 medium carrots, peeled and cut into 1/2 inch pieces

  • spices 
  • 4 cardamom pods, toasted 

  • 2 inch piece cinnamon, toasted

  • 1 tsp fennel seeds, toasted

  • 5 cloves , toasted

  • 10 black peppercorns, toasted

  • 1 star anise, toasted

  • 1 bay leaf

  • to garnish
  • coriander leaves

Directions

  • Season the lamb with salt and pepper and toss generously in flour until coated evenly. In a heavy bottomed pot, cook the lamb in 2 to 3 separate batches. Remove and set aside. 
  • In the same pot, add the diced onions and sauté until they’ve sweated down. Then add chopped ginger and garlic and sauté for a further 2-3 minutes.
  • Return the lamb to the pot along with serrano pepper, toasted spices, carrots, potatoes and stock – ensuring the vegetables are submerged in the stock. Cover and simmer on a low flame for 1.5 hours. Remove from flame, add salt to taste and garnish with coriander leaves and serve. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.

If you love this light Indian lamb stew recipe, why don’t you check out our other stew recipes? Like this warming south Indian fish stew.

Recipes consulted during the making of this recipe: mutton stew 1 from malayali.me and mutton stew 2 from kerala tourism.

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  1. Pingback: South Indian Fish Stew | Indian Fish Stew Recipe | pestleandspice

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