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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


  • 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)


  • chopped coriander leaves


  • 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.


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%)