Tuesday, October 6, 2009

Succulent Curried Lamb Stew

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This is yet another comfort food for me..especially during winter season when  all I crave is for something hot and spicy.According to me, lamb Stew with Crusty or Naan Bread is a sure thing to beat the wintry blues.
  • Boneless Lamb - 2 pounds, cubed
  • Frozen or Fresh Carrot - 3, crinkled or thickly sliced
  • Yukon Gold Potato - 4 medium,halved and then quartered
  • Mint - a handful, coarsely chopped
  • Coriander Powder - 3 tbsp
  • Chilli Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Cracked Pepper - 1 tsp
  • Olive oil - 2 tbsp
  • Bay Leaf - 1
  • Cloves - 3
  • Cinnamon Stick - 1
  • Salf for taste 
For Grinding:
  • Onion - 1 large, chopped
  • Tomatoes - 2 medium, chopped
  • Garlic - 8 cloves
  • Ginger - 1/2 inch
  • Fennel seeds - 1 tsp
  • Poppy seeds - 2 tsp (optional)
  • curry leaves - 2 sprigs (optional)
  • Dry Red chilli - 4-5 (or less for less heat)
  • In a pressure pan, add the cubed lamb chunks with half the cracked pepper, salt, turmeric powder, a few chunks of cut onions, a clove of garlic and a little water to partly cover them.Pressure cook for 10-12minutes(4-5 whistles).The resulting lamb should be tender. Save the fatty liquid.
  • Fry all the ingredients under "Grinding" in a tbsp of oil and grind to a fine paste.
  • In a pan, heat the remaining tbsp of oil.Add the cloves,bay leaf and cinnamon.
  • Throw in the potatoes, carrots and saute for 2 minutes. Follow up with mint leaves and the cooked lamb chunks and further fry for 3-4 minutes.
  • Pour the ground mixture plus the saved fatty liquid, chilli powder, coriander powder,remaining pepper and lastly the salt.
  • Cover and cook for 30minutes on low-medium flame or until the oil separates.
  • Serve hot with Crusty Bread or Indian flat bread(Naan).
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