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This Fiery Homestyle Lamb and Veg Stew brings tender lamb and bold spices together in one pot.
Fiery Homestyle Lamb and Veg Stew is a rich, hearty meal made with tender lamb, warming spices, and fresh vegetables. It’s perfect for easy family dinners or batch cooking for the week.
Slow-simmered lamb with bold spices and fresh greens.
Why you will love and enjoy this Fiery Homestyle Lamb and Veg Stew
- Big, bold flavour without complicated steps
- One pot meal that feeds a crowd easily
- Flexible with whatever vegetables you have on hand
Fiery Homestyle Lamb and Veg Stew
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This is one of those throw-it-all-in-the-pot meals that somehow turns out rich and comforting every time. The spices hit just right, and the veggies soak up all that flavour in the best way.
Ingredients
- 4.4 lb = 2 kg lamb, washed and cut into large chunks
- 1 onion, sliced
- 8 to 10 curry leaves
- 1 bay leaf
- 1 star anise
- 1 tsp turmeric
- 1 tbsp chili powder (optional, adjust to taste)
- 1 tsp ginger garlic paste
- 10 peppercorns
- 2 dried chilies
- 2 tsp ground dhania jeera
- 1/4 tsp Hing, aka asafetida/asafoetida or devil’s dung and stinking gum
- 2 to 3 tbsp Self-Rising flour
- 4 sprigs fresh thyme
- 2 tbsp tomato paste
- 2 mutton stock cubes
- 3 to 4 cups boiling water
- 1/2 cabbage, cut into chunks
- 1.1 lb = 500 g fresh green beans, trimmed
- 1 medium broccoli, cut into florets
- 5 medium carrots, peeled and sliced
- Salt, to taste
- 2 tbsp oil
Instructions
- Heat 2 tbsp oil in a large heavy pot over high heat.
- Add the 2 kg of lamb and let it brown properly.
- Add the sliced onion, curry leaves, bay leaf, star anise, 1 tsp turmeric, 1 tbsp chili powder, 1 tsp ginger garlic paste, 10 peppercorns, 2 dried chilies, 2 tsp ground dhania jeera, and 1/4 tsp Hing.
- Stir everything through and cook for about 5 to 7 minutes until fragrant and slightly softened.
- Sprinkle in 2 to 3 tbsp Self-Rising flour and mix it well into the lamb. Keep stirring so the flour coats everything and cooks out slightly.
- Add the 4 sprigs of thyme, 2 tbsp tomato paste, and the 2 mutton stock cubes dissolved in 3 to 4 cups boiling water. Stir well, scraping the bottom so nothing sticks.
- Bring to a boil, then lower the heat to medium-low.
- Cover and let it simmer for about 50 to 60 minutes, stirring occasionally, until the lamb is almost tender. Add a splash of water if it gets too thick.
- Add the cabbage, green beans, broccoli, and carrots. Give it a good mix so the veggies are coated in the sauce.
- Bring it back up to a gentle boil, then immediately lower the heat and simmer uncovered for about 10 to 15 minutes, until the vegetables are just cooked through but not mushy.
- Taste and adjust salt if needed. If the stew feels too thick, add a bit of hot water. If too thin, let it simmer a few extra minutes uncovered.
- Let it sit for 5 to 10 minutes before serving. It thickens slightly, and the flavours settle nicely.
Notes
Created, prepared, tried, and tested by Irene
This Spicy Homestyle Lamb and Veg Stew is a hearty, filling dish that’s easy to adapt. It’s great for feeding a group without extra effort. Tell me what veggies you’d use.
Fiery Homestyle Lamb and Veg Stew delivers a rich, hearty meal with tender lamb and vegetables in a deeply flavoured gravy. It’s satisfying, flexible, and perfect for anyone wanting a reliable, filling dish that comes together in one pot.
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I wish I had a bowl of this stew alright.
Yes, so yummy indeed – I will update Irene, she will be happy
Thanks for this Recipe. I Love Stews. And Lamb Stew is going to taste too good.
My Menu for this weekend.
Fantastic – let us know what you think of it. I will then update Irene as well
Thanks.