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Tuesday, 18 November 2014

Lamb Stew

       
              A simple and a hearty lamb stew (especially in any cold winter nights) will surely leave a lasting memory. It is quite refreshing and a light meal to satiate your appetite. You can go ahead and add carrots, green papaya, beans, peas or any other veggies of your liking. 

          For more intense aroma, mint leaves can do wonders to this stew. Make it spicy or tangy according to individual preference and just see the difference in the flavours of this delicious stew.





  • 250 gms lamb pieces
  • 1 tbsp. maida (plain flour)
  • 1/2 cup yoghurt, well beaten
  • 250 gms potatoes, cubed
  • 2 onion. cut into big chunks
  • 2-3 garlic, chopped
  • 1" ginger, chopped
  • salt to taste
  • 1/2 tsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 2 tbsp. oil
  • 1" cinnamon
  • 2-3 cardamoms
  • 4-5 cloves
  • 1-2 bay leaves
  • 1 tbsp. lime juice or to taste
  • coriander leaves to garnish



          Add the maida to the lamb and marinate for 10 minutes. Heat 1 tbsp. oil and saute the lamb till light brown. Add 3 cups water and pressure cook for 20 minutes on low flame after the first whistle.

          Heat remaining oil and temper with cinnamon, cardamoms, bay leaves and cloves. Then saute the onion, ginger and garlic till translucent.

          Add all the powdered spices followed by the yoghurt. Fry till the moisture evaporates. Add this mix to the boiled lamb along with the potatoes.

          Pressure cook further for 1-2 whistles. Ladle this soup in individual bowls and serve hot with a dash of lime and a garnish of coriander leaves.











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