Main Courses Recipes - Indian Lamb Stew Recipe

Ingredients

• 3 tablespoons oil

• 450g/1lb lamb (cubed)

• 200ml/7fl oz coconut milk

• 3 onions (finely chopped)

• 3 tomatoes (chopped)

• 6 green chilies (deseeded and slit lengthways)

• 1/2 teaspoon salt

• Juice of 1 lime

• 1 tablespoon fresh coriander leaves

For the spice paste:

• 10 garlic cloves

• 20 peppercorns

• 2 cinnamon sticks (about 5cm/2in each)

• 1 tablespoon freshly grated coconut

• 1 tablespoon coriander seeds

• 1/4 teaspoon poppy seeds

• A pinch of ground cumin

Serves 4

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Method:

1. Place all the ingredients for the spice paste in a blender or food processor and blend for 2 to 3 minutes to make a fine paste. Set aside.

2. Heat 1 tablespoon of the oil in a large pan. Add the lamb and stir-fry for 2 to 3 minutes. Stir in the spice paste, then add the coconut milk, two-thirds of the onions, the tomatoes, green chilies and salt. Mix well and simmer for 20 minutes, stirring frequently, until the lamb is cooked through.

3. Add the lime juice and coriander leaves to the lamb and mix well. Return the mixture to the boil, simmer for 2 minutes, then remove the pan from the heat.

4. In a frying pan, heat the remaining 2 tablespoons of oil and fry the rest of the onion until golden brown. Pour the contents of the frying pan into the lamb stew and stir through. Serve hot.