Lamb Recipe

This rich and aromatic lamb stew combines tender cubed meat with a complex blend of spices and fresh aromatics. The dish is built on a base of ginger, garlic, shallots, and green chilies, which are blended into a fragrant paste and simmered with the lamb until fork-tender. Warm notes of cardamom and the creamy richness of candlenuts or cashews add depth and texture to the savory broth. It is a hearty, satisfying meal that pairs beautifully with rice or flatbread. Ideal for family dinners or gatherings, this recipe delivers bold, international flavors with a comforting, home-cooked appeal.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 3805.6

Dietary: Gluten-free

Description

This rich and aromatic lamb stew combines tender cubed meat with a complex blend of spices and fresh aromatics. The dish is built on a base of ginger, garlic, shallots, and green chilies, which are blended into a fragrant paste and simmered with the lamb until fork-tender. Warm notes of cardamom and the creamy richness of candlenuts or cashews add depth and texture to the savory broth. It is a hearty, satisfying meal that pairs beautifully with rice or flatbread. Ideal for family dinners or gatherings, this recipe delivers bold, international flavors with a comforting, home-cooked appeal.

Ingredients

1 Kg (2 bs) mutton or lamb, cubed
9 Cups (2'/4 litres) water
5 Em (2 in) fresh ginger, sliced
10 Green finger-length chillies, deseeded
10 Shallots, peeled
10 Cloves garlic, peeled
3 Tablespoons oil
4 Large onions, peeled and sliced
6 Cardamom pods. bruised
5 Candlenuts or 20 raw casheW nuts,

Directions

1
In a mortar and pestle or blender, grind the ginger, green chilies, shallots, garlic, candlenuts (or cashews), and cardamom pods into a smooth paste, adding 1 cup of water to help blend.
2
Place the cubed lamb in a large pot and cover with the remaining 8 cups of water. Bring to a boil over high heat.
3
Once boiling, skim off any foam or impurities that rise to the surface.
4
Stir the blended spice paste into the pot with the lamb.
5
Add the sliced onions and oil to the pot.
6
Bring the mixture back to a boil, then reduce the heat to low.
7
Simmer uncovered, stirring occasionally, until the lamb is tender and the flavors have melded, approximately 1.5 to 2 hours.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 3805.6kcal

% Daily Value *
Total Fat 290.1g447%
Saturated Fat 66.9g335%
Cholesterol 243.8mg82%
Sodium 260.8mg11%
Total Carbohydrate 185.1g62%
Dietary Fiber 23.3g94%
Sugars 51.4g
Protein 158.3g317%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the stew becomes too thick during simmering, add a little more hot water to reach your desired consistency.

Candlenuts can be substituted with macadamia nuts or raw cashews, as used in the ingredient list, for a similar creamy texture and nutty flavor.

Adjust the number of green chilies based on your preferred heat level. Removing the seeds reduces spiciness.

This dish tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lamb, mutton, stew, spicy, ginger, garlic, chili, shallots, cardamom, candlenuts, cashews, simmer, aromatic, indonesian, malaysian, comfort food, dinner, meat

Read it online: https://www.chefs-mate.com/recipe/lamb-recipe-4/