How to make Lamb Stew -
Serve this lamb stew with appams and enjoy your Sunday brunch.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless lamb (हददी् रहित लैम्ब), Coconut milk (नारियल का दूध)
Cuisine : Kerala
Course : Main Course Mutton
For more recipes related to Lamb Stew checkout Stir Fried Lamb with Broccoli, Lamb Celery and Asparagus Stir Fry, Salt and Pepper Crispy Lamb. You can also find more Main Course Mutton recipes like Sindhi Mutton Kaleji Pav Bhuna Gosht Bansi Raja Ke Thikkay
Lamb Stew Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lamb Stew Recipe
Boneless lamb cut into cubes 500 grams
Coconut milk 1 cup
Olive oil 2 tablespoons
Garlic minced 1 tablespoon
Dried red chillies 2-3
Onion sliced 1 medium
Lamb stock 4 cups
Salt to taste
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Tomato puree ½ cup
Roasted peanuts crushed ½ cup
Dijon mustard 1 tablespoon
Ginger cut into juliennes 1 inch
Potato peeled and cut into cubes 1 medium
Yam peeled and cut into cubes 150 grams
Lemon juice 1 tablespoon
Fresh parsley chopped 1 tablespoon
Sesame seeds (til) toasted 2 tablespoons
Method
Step 1
Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute. Add broken red chillies and sauté.
Step 2
Add onion and sauté till it turns translucent. Add lamb pieces, mix and sauté on high heat for 3-4 minutes.
Step 3
Add stock, stir to mix, cover and cook for 10 minutes. Add salt, cumin powder, coriander powder, tomato puree, peanuts and mustard and mix well.
Step 4
Add ginger, mix well, cover and cook for 5 minutes. Add potato and yam and mix well. Cover and cook for 10 minutes.
Step 5
Add lemon juice and mix well. Add coconut milk, parsley and sesame seeds, mix well and simmer for 5 minutes.
Step 6
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
