Lamb Stew with Black Pepper, Coconut and Clove

A subtle, mellow Indian-adapted stew featuring tender lamb simmered with aromatic spices, coconut milk, and boiled potatoes.

Indian Dinner Lamb Spicy Stew Coconut Milk

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

41.3g

per serving

165.2 g total

Fat

60.6g

per serving

242.4 g total

Protein

48.7g

per serving

194.8 g total

Cook Time

135

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

1.5

tbsp

Plain Flour

Liquids

400

Coconut Milk

One tin

Meat

Lamb Shoulder

Boneless, cleaned of skin, sinew, fat, and gristle, cut into 1cm cubes; mutton haunch is an alternative

NutsSeeds

piece

Cinnamon Stick

2.5cm pieces

piece

Cloves

Whole

tsp

Black Peppercorns

Or more to taste

pinch

Salt

To taste

OilsFats

tbsp

Rapeseed Oil

Or vegetable oil

Vegetables

piece

Red Onion

Cut into quarters and sliced

piece

Potatoes

Peeled, cut into large cubes and boiled until soft

Method

Place meat in a casserole dish with cinnamon, cloves, peppercorns, and enough cold water to cover.

Seal the lid tightly and simmer on low heat for 30 minutes.

Partly uncover the pan and simmer on the lowest heat for one hour to reduce the liquid.

In a separate pan, sauté sliced onions in oil with salt until softened.

Stir flour into the onions for 4 minutes until fully absorbed and cooked.

Add onion mixture to the meat pan and simmer for 15 minutes, stirring until thickened.

Pour in coconut milk and simmer for 30 minutes until meat is tender.

Mix in the pre-boiled potatoes and simmer for a minute to warm through.

Adjust seasoning as needed and serve with crusty bread.