Name: Lamb Stew recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 250 gms. lamb cubes; 1 tbsp. whole wheat flour; 1/2 cup yoghurt, well beaten; 250 gms. potatoes, cubed; 2 onions, cut into big chunks; 2-3 garlic, chopped; 1" ginger, chopped; salt to taste; pinch of red chili powder (opt); pinch of pepper powder or to taste; 1/2 tsp. cumin seeds; 1/4 tsp. garam masala powder; 1-2 tbsp. oil; 1" cinnamon; 2 cardamoms; 4 cloves; 1 bay leaf; 1 tsp. lime juice or to taste; 1 tbsp. coriander leaves to garnish

ABOUT Lamb Stew RECIPE

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 and during pregnancy, 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

Ingredients Serving: 4

250 gms. lamb cubes
1 tbsp. whole wheat flour
1/2 cup yoghurt, well beaten
250 gms. potatoes, cubed
2 onions, cut into big chunks
2-3 garlic, chopped
1" ginger, chopped
salt to taste
pinch of red chili powder (opt)
pinch of pepper powder or to taste
1/2 tsp. cumin seeds
1/4 tsp. garam masala powder
1-2 tbsp. oil
1" cinnamon
2 cardamoms
4 cloves
1 bay leaf
1 tsp. lime juice or to taste
1 tbsp. coriander leaves to garnish

Instructions

Add the atta 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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