Light Indian Lamb Stew


“A light Indian lamb stew made with lamb and vegetables that have been gently stewed with spices like cardamom, cinnamon and cloves.”

Light Indian Lamb Stew in a bowl

There is something indescribably magical about a stew that has been gently bubbling away. The flavours of the stewed lamb and vegetables intensifying and their aromas layering on top of one another. 

The addition of spices like cardamom, cinnamon, star anise and cloves only elevate the stew even further by giving it a light but altogether rich flavour. This stew can be enjoyed on its own or have its juices mopped with some lovely crusty bread. Bliss!


Ingredients

  • 2 tbsp vegetable oil, to brown the lamb pieces
  • 750g boneless leg of lamb, cut into large pieces
  • 1/2 cup plain flour, seasoned with 1/2 tsp of salt and pepper
  • 1 tbsp vegetable oil, for cooking the remaining ingredients
  • 1 large (225g) white onion, diced
  • 5-6 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 4 medium carrots, peeled and cut into large chunks
  • 2 large (500g) potatoes, peeled and cut into quarters
  • 1 green chilli, slit lengthways and deseeded
  • 1 bay leaf
  • 10 black peppercorns
  • 5 cloves
  • 1 tsp fennel seeds
  • 2 inch cinnamon stick
  • 4 cardamom pods
  • 4-5 cups vegetable stock – alternatively 4-5 water with 1 stock cube
  • handful of coriander leaves, finely chopped

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Indian Lamb Stew

1. Season the lamb pieces with salt and pepper and toss generously in plain flour until the lamb is evenly coated. Pat any excess flour off from the coated lamb pieces and set aside.


2. Heat vegetable oil in a heavy bottomed pot over a medium flame. Once the oil has warmed, add the lamb pieces and brown the meat in 2-3 small batches. If required, add more oil in between browning the batches of lamb. Transfer the browned lamb to a plate and set aside.


3. In the same pot, heat a tablespoon of oil and add the diced onions with a generous pinch of flaked sea salt. Sauté the onions until they begin to soften. Then add the ginger and garlic and sauté for 30-60 seconds, just until their rawness has cooked out.


4. Return the browned lamb pieces to the pot along with the potatoes, carrots, green chilli, bay leaf, star anise, black peppercorns, cloves, fennel seeds, cinnamon stick, cardamom pods and vegetable stock.


5. Turn the flame down low and cover the pot with a lid. Allow the contents to simmer gently for 1 hour, or until the lamb meat and vegetables have become completely tender. Once cooked, if the stewing liquid appears a little thick, add just enough hot water to loosen the stew to a consistency you desire. Remove the pot from the flame.

6. Finally, sprinkle in sea salt and pepper and garnish with chopped coriander leaves. Ladle the lamb stew into a bowl and serve on its own or with some good sourdough bread.

Indian Lamb Stew - Chopped Coriander Added

Tips for making a perfect bowl of stew


Choice of lamb

Shoulder or Leg – Which joint of lamb will work best for this stew? Boned and diced lamb shoulder or leg are both perfect in stews or casseroles. If you use lamb shoulder then the meat from the joint needs to be trimmed of excess fat. In contrast the leg gives neater, leaner pieces of meat than the shoulder. However both are meltingly tender and have fantastic flavour. So the choice is yours!

Trimming the fat – Although lamb is a little more fatty than other meats, do not trim off all the fat from your chosen joint. The fat contains a lot of the flavour and helps make the meat tender. Any excess will cook out and rise to the surface of the stew, and can be skimmed away. 


Browning the lamb

Browning the lamb pieces will help caramelise the juices and improve the overall colour and flavour of the meat. When browning the lamb, only cook a few pieces at a time. Overcrowding the pot may lower the overall temperature and cause the meat to stew, stopping the meat from browning properly.

After you’ve finished browning the lamb, do not get rid of the bits that have been left behind at the bottom of the pot. These bits carry an intense umami (savoury) flavour that will add a further dimension to the stew. 


Slow cooking the lamb

When simmering the stew, do it over a low heat so the liquid bubbles only very gently around the meat. This will prevent the excess fat from emulsifying with the sauce and making the finished dish greasy. Keep an eye on the stew. Unless you want it so tender it falls apart, check it after about 45 minutes for tenderness, as lamb cooks much faster than other meats.


Bouquet garni – To avoid biting into the whole spices, you can prepare a bouquet garni to contain the spices whilst stewing. Simply cut a square piece of muslin and add the spices to the centre of the cloth. Gather the edges of the cloth and tie it with some cooking twine. Once the stew has cooked, you can remove the bouquet garni.


Similar dishes you could try

Looking for inspiration on other similar dishes? Why not check out one of the following recipes.

Dry Fried Coconut Lamb Curry

South Indian Fish Stew

Keralan Dhal Curry

Roasted Pumpkin Curry Soup

Roasted Cauliflower and Garlic Soup


How to serve your Indian Lamb Stew

This lamb stew goes well alongside some good sourdough bread. The bread will soak up the stew beautifully. However, this stew is still delicious all on its own. Just ladle a generous portion into a bowl, sprinkle over some chopped coriander leaves and enjoy.


How to store your stew

You can refrigerate the leftover lamb stew in an airtight container for up to 1-2 days. When reheating, only simmer for as long as it’s required to bring it back up to temperature. This should only take 4-5 minutes over a medium flame.

For a longer storing period, you can freeze the stew in an airtight container for 3 months. Allow the stew to defrost completely before following the reheating method above.


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Light Indian Lamb Stew Featured

Light Indian Lamb Stew

A light Indian lamb stew made with lamb and vegetables that have been gently stewed with spices like cardamom, cinnamon and cloves.
AuthorGeorge Alexander
PREP TIME30 minutes
COOK TIME1 hour 15 minutes
TOTAL TIME1 hour 45 minutes
Servings6 (servings)
CourseMain Course Soup
CuisineBritish Fusion Gluten-Free Indian Soups & Stews
KeywordInstant Pot Lamb Stew Lamb Stew Recipe
Calories486 kcal

Ingredients

  • 2 tbsp vegetable oil (to brown the lamb pieces)
  • 750 g boneless leg of lamb (cut into large pieces)
  • 1/2 cup plain flour (seasoned with 1/2 tsp of salt and pepper)
  • 1 tbsp vegetable oil (for cooking the remaining ingredients)
  • 1 large (225g) white onion (diced)
  • 5-6 garlic cloves (finely chopped)
  • 1 inch ginger (finely chopped)
  • 4 medium carrots (peeled and cut into large chunks)
  • 2 large (500g) potatoes (peeled and cut into quarters)
  • 1 green chilli (slit lengthways and deseeded)
  • 1 bay leaf
  • 10 black peppercorns
  • 5 cloves
  • 1 tsp fennel seeds
  • 2 inch cinnamon stick
  • 4 cardamom pods
  • 4-5 cups vegetable stock (alternatively 4-5 water with 1 stock cube)

GARNISH

  • chopped coriander leaves

Instructions

  • Season the lamb pieces with salt and pepper and toss generously in plain flour until the lamb is evenly coated. Pat any excess flour off from the coated lamb pieces and set aside.
  • Heat vegetable oil in a heavy bottomed pot over a medium flame. Once the oil has warmed, add the lamb pieces and brown the meat in 2-3 small batches. If required, add more oil in between browning the batches of lamb. Transfer the browned lamb to a plate and set aside.
  • In the same pot, heat a tablespoon of oil and add the diced onions with a generous pinch of flaked sea salt. Sauté the onions until they begin to soften. Then add the ginger and garlic and sauté for 30-60 seconds, just until their rawness has cooked out.
  • Return the browned lamb pieces to the pot along with the potatoes, carrots, green chilli, bay leaf, star anise, black peppercorns, cloves, fennel seeds, cinnamon stick, cardamom pods and vegetable stock.
  • Turn the flame down low and cover the pot with a lid. Allow the contents to simmer gently for 1 hour, or until the lamb meat and vegetables have become completely tender. Once cooked, if the stewing liquid appears a little thick, add just enough hot water to loosen the stew to a consistency you desire. Remove the pot from the flame.
  • Finally, sprinkle in sea salt and pepper and garnish with chopped coriander leaves. Ladle the lamb stew into a bowl and serve on its own or with some good sourdough bread.

Nutrition

Calories: 486kcal (24%) Carbohydrates: 36g (12%) Protein: 29g (58%) Fat: 25g (38%) Saturated Fat: 10g (63%) Cholesterol: 94mg (31%) Sodium: 421mg (18%) Potassium: 1076mg (31%) Fiber: 8g (33%) Sugar: 6g (7%) Vitamin A: 1IU Vitamin C: 33mg (40%) Calcium: 34mg (3%) Iron: 16mg (89%)

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 #pestleandspiceuk.

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.

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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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