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Irene's Spicy Lamb Stew

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Place 2kg Lamb (washed and sliced in big chunks) in a large pot.
1 sliced onion,
curry leaves,
1 bayleaf,

1 star anise,
1 tsp tumeric,
1 tbs chilli powder (optional)
1 tsp ginger and garlic paste,
10 peppercorns,
2 dried chillies,
2 tsp ground dhania (coriander) /jeera (Cumin seed)
1/4 tsp hing (Asafoetida. A tree sap fried and crumbled to powder)
Place on the stove on highest heat and cook until the meat is brown. Lower heat and add 2-3 tbs flour. Mix well with the meat.
Add 4 sprigs thyme , 2 tbs tomato paste & 2 mutton stock cubes mixed with 3-4 cups of boiling water. Cook on medium until meat is almost cooked.
Half cabbage (cut into chunks)
1/2 kg Fresh green beans
1 medium broccoli
5 medium carrots
Mix well and bring to the boil. Lower heat immediately and simmer until veggies are cooked through (-+10 mins).
Tip: Use any veggies that you prefer. Chicken can be used instead of lamb.
Prepared, tried and tested by:  Irene Dasari

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