Lamb Stew

Name: Lamb Stew
Cuisine: Indian
Ingredients: 250 gm lamb cubes; 1 tbsp maida (plain flour); 1/2 cup yoghurt, well beaten; 250 gms potatoes, cubed; 2 onions, cut into big chunks; 2-3 garlic, chopped; 1" ginger, chopped; to taste salt; 1/2 tsp. red chilli 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#non-veg-soup - 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.

It is perfectly good for the elderly as it has a lot of iron content, has healthy fats and boosts the immune system. For more intense aroma, mint leaves or kaffir lime leaves can do wonders to this stew. Make it spicy or tangy according to individual preference and just see the difference in the flavour of this delicious stew.

Bethica Das @kitchen_flavours

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Ingredients

250 gm lamb cubes
1 tbspmaida (plain flour)
1/2 cupyoghurt, well beaten
250 gmspotatoes, cubed
2onions, cut into big chunks
2-3garlic, chopped
1" ginger, chopped
to tastesalt
1/2 tsp.red chilli powder
1/2 tsp.pepper powder
1 tsp.cumin powder
1/2 tsp.garam masala powder
2 tbsp.oil
1" cinnamon
2-3cardamoms
4-5cloves
1-2bay leaves
1 tbsp.lime juice or to taste
coriander leaves to garnish

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Steps

1

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.
2

Heat remaining oil and temper with cinnamon, cardamoms, bay leaves and cloves. Then saute the onion, ginger and garlic till translucent.
3

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.
4

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.