Last Updated on 4 months by Neha Deshmukh

Lamb Stew Recipe – Garam Masala & Mint Flavored Indian Comfort Food

Introduction

There’s just something about a warm, comforting stew on a chilly evening, isn’t there? This Lamb Stew is one of those recipes that instantly feels like a hug in a bowl. I first made this years ago when I was craving something deeply flavorful and nourishing, and it’s been a family favorite ever since. The aromatic garam masala, the freshness of mint and coriander, and the richness from the lamb bones… it all comes together beautifully. It’s perfect for a cozy night in, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Lamb Stew isn’t just delicious; it’s also surprisingly easy to make. It’s packed with flavor, incredibly comforting, and perfect for a weekend meal. Here’s what makes it special:

• Rich & Flavorful: The lamb bones create a deeply flavorful stock, which forms the base of the stew.
• Aromatic Spices: Garam masala, coriander, and mint create a wonderfully fragrant and complex flavor profile.
• Comforting & Nourishing: It’s the kind of meal that warms you from the inside out.
• Relatively Easy: While it takes a little time, most of it is hands-off simmering.

Ingredients

Here’s what you’ll need to make this amazing Lamb Stew:

• 200g Tender lamb bones
• 1 Onion, sliced
• ?? tbsp Ginger-Garlic Paste (about 2 tablespoons)
• 2 Green chilies, slit
• 1 tbsp Black peppercorns
• ?? tbsp Garam Masala (about 1-2 tablespoons)
• ?? tbsp Coriander seeds (about 1 tablespoon)
• ?? cup Fresh coriander leaves (about 1 cup)
• ?? cup Fresh mint leaves (about 1 cup)
• 5-6 tbsp Green peas
• 3 cups Stock
• 2 Cloves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your stew turns out perfectly:

• Lamb Bones: Don’t skip these! They are essential for building a rich, flavorful stock. Ask your butcher for soup bones or neck bones.
• Garam Masala: This is a blend of warming spices – typically cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. You can find it pre-made in most Indian grocery stores, or make your own for a truly custom flavor.
• Fresh Mint & Coriander: These herbs add a bright, fresh element that balances the richness of the lamb. Don’t substitute dried herbs if you can help it – the flavor is just not the same!
• Ginger-Garlic Paste: A staple in Indian cooking. You can buy it pre-made, but I always prefer making my own for the freshest flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the lamb bones, sliced onion, ginger-garlic paste, slit green chilies, black peppercorns, garam masala, coriander seeds, and a pinch of salt to a pressure cooker. Pour in 2 cups of water.
2. Pressure cook for 6-8 whistles, or until the lamb is beautifully tender. This usually takes about 20-25 minutes, depending on your pressure cooker.
3. Once the pressure has released, open the cooker. Add the stock and 3 cups of water. Bring to a simmer.
4. Add the green peas, chopped coriander leaves, and chopped mint leaves. Let it simmer gently for another 15-20 minutes, allowing the flavors to meld and the stew to reduce slightly.
5. Now for the tempering! Heat a little oil in a separate pan. Fry the cloves until fragrant, then add the sliced onions and fry until golden brown.
6. Add the ginger-garlic paste to the pan and sauté for a minute until fragrant.
7. Pour this lovely tempering over the stew. Cover and let it sit for 5 minutes to allow the flavors to infuse.
8. Finally, garnish with fried onions, fresh coriander, and lemon wedges. Serve hot with your favorite bread!

Expert Tips

• Don’t overcrowd the pressure cooker: This ensures the lamb cooks evenly.
• Simmer, don’t boil: A gentle simmer allows the flavors to develop without making the lamb tough.
• Taste and adjust: Season with more salt or garam masala to your liking.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the lamb bones for vegetable stock and add hearty vegetables like potatoes, carrots, and sweet potatoes.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of green chilies or remove the seeds. For extra spice, add a pinch of cayenne pepper.
• Regional Variations: Many Indian regions have their own versions of stew. Some use potatoes, others add tomatoes, and some include different spice blends.
• Festival Adaptations: This stew is perfect for winter festivals like Lohri or Makar Sankranti, when warm, comforting food is a must!

Serving Suggestions

This Lamb Stew is fantastic on its own, but here are a few ideas for serving:

• With Bread: Serve with naan, roti, or crusty bread for soaking up the delicious gravy.
• With Rice: A simple bowl of steamed rice is also a great accompaniment.
• With a Side Salad: A fresh salad adds a nice contrast to the richness of the stew.

Storage Instructions

• Leftovers: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can also freeze the stew for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of lamb is best for stewing?

Lamb shoulder or neck are excellent choices for stewing. They have plenty of collagen, which breaks down during cooking and creates a rich, flavorful sauce.

Can I make this stew ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just reheat gently before serving.

How can I adjust the thickness of the stew?

If the stew is too thin, simmer it for a longer period to reduce the liquid. If it’s too thick, add a little more stock or water.

What is Garam Masala and where can I find it?

Garam masala is a blend of ground spices common in Indian cuisine. You can find it in most Indian grocery stores or online.

Can I use frozen peas in this recipe?

Yes, you can! Just add them during the last 5-10 minutes of cooking.