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Indian Lamb Stew

Name: Indian Lamb Stew
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Indian Lamb Stew
Ingredients: 800 g lamb shoulder cut into chunks; 2 tablespoons oil; 2 onions finely chopped; 3 cloves garlic crushed; 1 piece ginger grated; 1 teaspoon turmeric; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 tin chopped tomatoes; 500 ml lamb stock; 2 potatoes peeled and cubed; 1 teaspoon salt; 1 handful fresh coriander for garnish

Indian Lamb Stew is a warming and aromatic dish that brings together tender meat and fragrant spices. This hearty meal is perfect for a family dinner on a cold evening. You can serve it with plain rice or warm flatbread to soak up the tasty sauce. The combination of ginger, garlic and traditional spices creates a deep flavour that everyone will enjoy.

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What is good about indian lamb stew

This Indian Lamb Stew is very easy to prepare and requires mostly pantry staples. Slow cooking the lamb makes it incredibly soft and allows the spices to penetrate every bite. It is a one-pot meal which means less washing up after dinner is finished. The recipe is also great for making in large batches because the flavours improve the next day.

Step by step: indian lamb stew

Step 1

Browning the lamb: Heat the oil in a large pot over medium heat. Add the lamb chunks in batches and cook until they are browned on all sides. Remove the meat from the pot and set it aside on a plate. This step helps to lock in the juices and adds extra flavour to your Indian Lamb Stew.

Step 2

Cooking the aromatics: In the same pot, add the chopped onions and cook them until they become soft and golden. Stir in the crushed garlic and grated ginger and cook for one more minute. Add the turmeric, garam masala and cumin to the pot and stir well to toast the spices. This creates a fragrant base for the rest of the ingredients.

Step 3

Simmering the stew: Return the browned lamb to the pot along with any juices from the plate. Pour in the chopped tomatoes and the lamb stock. Bring the mixture to a gentle boil and then turn the heat down to low. Cover the pot with a lid and let the Indian Lamb Stew simmer slowly for about an hour.

Step 4

Adding potatoes and finishing: Stir in the potato cubes and continue to cook for another thirty minutes or until both the lamb and potatoes are tender. Season the dish with salt to your taste. Garnish the stew with fresh coriander before serving it hot with rice or naan bread.

Good advice for making indian lamb stew

Using lamb shoulder is best for this Indian Lamb Stew because the fat content keeps the meat moist during the long cooking process. If you have time, you can brown the meat even more deeply to create a richer gravy. Make sure to cut the potatoes into even pieces so they all cook at the same rate.

You can add a little bit of water or extra stock if the sauce becomes too thick before the lamb is tender. This dish tastes even better if you make it a day in advance and reheat it slowly on the hob. Reheating allows the spices to develop even further and makes the lamb even more tender.

You may also like glazed pork tenderloin, chilli mayo or poached cod.

Ingredients

servings

Adjust quantity

800 g lamb shoulder cut into chunks
2 tablespoons oil
2 onions finely chopped
3 cloves garlic crushed
1 piece ginger grated
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon ground cumin
1 tin chopped tomatoes
500 ml lamb stock
2 potatoes peeled and cubed
1 teaspoon salt
1 handful fresh coriander for garnish

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2615 kJ / 625 kcal
Fat:37 g
- of which saturates:14 g
Carbohydrates:21 g
- of which sugars:6 g
Protein:42 g
Fibre:4 g
Salt:950 mg

You can keep any leftovers in an airtight container in the fridge for up to three days. This Indian Lamb Stew also freezes very well for up to three months. To reheat, simply place it in a saucepan over medium heat until it is piping hot throughout.

What can I serve with Indian Lamb Stew?

The most traditional way to enjoy this Indian Lamb Stew is with basmati rice or warm naan bread. You could also serve it with a simple side of yoghurt or a fresh cucumber salad to balance the warm spices. Some people also like to serve it with steamed greens like spinach.

Can I use a different type of meat for Indian Lamb Stew?

While lamb is traditional, you can substitute it with beef or mutton if you prefer. Keep in mind that different cuts of meat may require longer or shorter cooking times to become tender. If you use beef, choose a braising cut that benefits from slow cooking for the best results in your Indian Lamb Stew.