Lamb Stew

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Spicy lamb stew with ginger, garlic and peppercorns.

Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

Comments 0

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Ingredients

  • 900 gm lamb (diced)
  • 100 gm onion (finely sliced)
  • 10 gm ginger (julienned)
  • 10 gm garlic (crushed)
  • 10 gm green chillies (slit lengthwise)
  • 50 gm carrots (cubed)
  • 50 gm potatoes (cubed)
  • 4 gm cinnamon
  • 4 gm cloves
  • 5 gm cardamom
  • 20 gm black peppercorns (crushed)
  • 4 gm bay leaves
  • 4 gm star anise
  • 4 gm cashew nuts
  • 10 gm curry leaves
  • 500 gm coconut milk powder
  • 10 gm garam masala powder
  • Salt to taste
  • Coconut oil

Preparation

  • Step1

    Heat some oil in a saucepan. Add the raw spices, green chillies, ginger, garlic, onions and sauté.

  • Step2

    Add the lamb pieces and potatoes. Season with salt and sauté. Add thin coconut milk (2nd extract) and and let it simmer for 20 minutes or until the lamb is tender.

  • Step3

    Once the lamb pieces are soft, add the carrots and let it cook on low flame until it is reduced. After about 10-15 minutes, everything will be mixed with the flavors of the gravy.

  • Step4

    Add coconut milk (1st extract) and let it simmer one last time. Adjust the salt and add more peppercorns if required.

  • Step5

    Garnish the stew with a seasoning of fried shallots and curry leaves. Serve with appam or bread.

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