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
Units
Scale
- 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
