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Indian Lamb Stew

Serves 4 to 6 Entree meat

Indian Lamb Stew

Indian Lamb Stew emerges from the warmth of home kitchens across India, where each cook adds their signature touch. The dish is a staple for family dinners, especially on weekends when time stretches and culinary traditions are passed down through generations. This version celebrates the essentials: lamb cubes, onions, and tomatoes mingling in a pot, creating a symphony of flavors that speak to its roots.

Expect a hearty embrace of tender lamb, enriched by the gentle spiciness of paprika and the sweetness of softened onions. The tomatoes bring a mellow acidity, balancing the richness. Salt and pepper, applied with instinct, elevate the dish to a comforting masterpiece. Serve it simply, allowing the stew to shine at the heart of the meal, inviting everyone to savor its homely warmth.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 800 g of lamb cubes with fine sea salt and 1 tsp of paprika. Ensure each piece is evenly coated by tossing the meat gently with your hands. This step infuses the lamb with flavor right from the start.
  2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides until a deep, rich color develops, which should take about 3-4 minutes per side. This browning step is crucial for building the stew's flavor base.
  3. Remove the browned lamb cubes from the pot and set them aside. In the same pot, add 2 finely chopped onions. Sauté the onions over medium heat until they turn golden brown and start to caramelize, which will add sweetness and depth to the stew.
  4. Add 2 chopped tomatoes to the onions and cook until they break down into a thick, rich sauce. Stir occasionally to prevent sticking. This step creates the stew's base, melding the flavors of the onions and tomatoes.
  5. Return the browned lamb cubes to the pot, stirring them into the tomato-onion mixture. Add enough water to just cover the meat, then bring the mixture to a simmer. Cover the pot with a lid and reduce the heat to low, allowing the stew to braise gently.
  6. Cook the lamb until it becomes tender, which you can check by piercing a piece with a fork; it should easily slide in and out. This process can take some time, so be patient and check occasionally, stirring to ensure even cooking.
  7. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be balanced and rich, with a hint of spice from the paprika.
  8. Serve the Indian Lamb Stew hot, accompanied by rice, bread, or salad. The stew should be thick and aromatic, perfect for soaking up with your chosen side.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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