Lamb Stew Recipe – Authentic Indian Tamarind & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Lamb Stew Recipe – Authentic Indian Tamarind & Spice Blend

Introduction

There’s just something about a slow-cooked stew, isn’t there? It fills the house with the most incredible aroma and feels like a warm hug in a bowl. This Lamb Stew recipe is a family favorite – a beautiful blend of tender lamb, tangy tamarind, and a warming spice mix. I first made this for a family gathering and it was an instant hit! It’s a little bit special, a little bit comforting, and totally delicious. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average lamb stew. The tamarind adds a unique depth of flavor you won’t find in other recipes. It’s a perfect balance of savory, tangy, and spicy – and it’s surprisingly easy to make. Plus, it’s a fantastic way to enjoy a hearty, flavorful meal with minimal effort.

Ingredients

Here’s what you’ll need to create this flavorful Lamb Stew:

• 1 kg Lamb meat with bones
• 1 kg Ripe Tomatoes, de-seeded and sliced
• 1 big Onion, sliced
• 100 ml Tamarind juice
• 2 tbsp Red chili powder
• ?? tbsp Turmeric powder (about 1 tsp)
• ?? tbsp Coriander powder (about 2 tsp)
• 1 tbsp Ginger-Garlic paste
• 1-2 Green chilies slit length-wise
• Salt to taste
• Oil for cooking
• 1 tbsp fresh minced coriander

Ingredient Notes

A few little tips from my kitchen to yours!

• Lamb: Don’t be afraid of the bone-in cuts! They add so much flavor to the stew.
• Tomatoes: Ripe, juicy tomatoes are key. If you can’t find really good fresh ones, a can of good quality crushed tomatoes will work in a pinch (about 800g).
• Tamarind: We’ll talk more about this later, but good quality tamarind juice makes all the difference.
• Spices: Freshly ground spices always have the best flavor, but pre-ground are perfectly fine if that’s what you have.
• Green Chilies: Adjust the amount based on your spice preference!

Lamb Selection & Cut

For the best results, choose lamb shoulder or leg. These cuts have a good amount of collagen, which breaks down during cooking and makes the stew incredibly tender. Don’t shy away from bone-in pieces – they add a wonderful depth of flavor.

Tamarind: The Key to Flavor

Tamarind is what truly sets this stew apart. It provides a lovely tanginess that balances the richness of the lamb and the warmth of the spices. You can find tamarind pulp in most Indian grocery stores. To make the juice, soak the pulp in warm water for about 20 minutes, then strain it through a sieve.

Spice Blend Breakdown – Regional Variations

The spice blend is fairly standard for South Indian cooking, but feel free to adjust it to your liking. Some families add a pinch of garam masala for extra warmth, or a dash of cumin for earthiness. It’s all about making it your own!

Step-By-Step Instructions

Let’s get cooking!

1. First, marinate the lamb with red chili powder, turmeric powder, salt, and ginger-garlic paste. Give it a good mix and let it sit for 10-15 minutes. This helps the flavors penetrate the meat.
2. Now, pop the marinated lamb into a pressure cooker with 1 cup (240ml) of water. Pressure cook until the lamb is beautifully tender – about 4-5 whistles should do it.
3. While the lamb is cooking, heat a generous splash of oil in a large pan. Sauté the sliced onions until they turn translucent and golden.
4. Add the sliced tomatoes and slit green chilies to the pan. Cook until the tomatoes are soft and broken down, creating a lovely base for the stew.
5. Pour in the tamarind juice and 1-2 cups (240-480ml) of water. Bring to a simmer and let it cook until the gravy reaches a stew-like consistency. This usually takes about 15-20 minutes.
6. Stir in the coriander powder and adjust the salt to your taste.
7. Add the cooked lamb to the pan and simmer for another 5 minutes, allowing the flavors to meld together.
8. Finally, garnish with fresh minced coriander and serve hot!

Expert Tips

A few little secrets to make your Lamb Stew even better:

Achieving Tender Lamb

The pressure cooker is your friend here! If you don’t have one, you can slow-cook the lamb in a Dutch oven for 2-3 hours, or until it’s fall-off-the-bone tender.

Balancing the Spice Levels

Start with less chili powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

Perfecting the Gravy Consistency

If the gravy is too thin, simmer it for a few more minutes to reduce it. If it’s too thick, add a little more water.

Variations

Vegan Lamb Stew Adaptation (using jackfruit or mushrooms)

For a vegan version, substitute the lamb with 800g of jackfruit or hearty mushrooms like portobello. Marinate the jackfruit/mushrooms in the same spice blend as the lamb.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment – Mild to Fiery

Reduce or omit the green chilies and red chili powder for a milder stew. For a fiery kick, add a pinch of cayenne pepper or a few extra green chilies.

Festival Adaptations – Easter or Special Occasions

My aunt always makes this for Easter! It’s a lovely, comforting dish to share with family and friends.

Serving Suggestions

This Lamb Stew is fantastic served with:

• Steamed rice (Basmati is my favorite!)
• Warm naan bread or roti
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftover Lamb Stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to 2 months.

FAQs

What cut of lamb is best for stewing?

Lamb shoulder or leg are ideal, as they have plenty of collagen for a tender, flavorful stew.

Can I use tamarind paste instead of tamarind juice? What’s the conversion?

Yes, you can! Use about 2 tablespoons of tamarind paste mixed with 1 cup (240ml) of warm water as a substitute for 100ml of tamarind juice.

How can I make this stew ahead of time?

Absolutely! You can make the stew a day or two in advance. The flavors actually develop even more overnight.

What side dishes complement this lamb stew perfectly?

Steamed rice, naan bread, and a cooling raita are all excellent choices.

Is it possible to freeze leftover lamb stew?

Yes, it is! Let the stew cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.