Lamb Stew

Appam and lamb stew is one of every malayali’s favorite Sunday breakfast. Here is the recipe of lamb stew.  Due to my laziness many a times I use tetrapaked ( Dabar Hommade) coconut milk instead of fresh coconut milk. The advantage of using tetrapak coconut milk is that even if you cook it for a long time the milk will not curdle.

So, do try it and enjoy.  And send in your suggestion.

Ingredient

Lamb – ½ kg

Oil – 1 tbsp

Cinnamon stick – 2” big stick

Cloves – 8

Green cardamom – 4

Black peppercorn – 1 tbsp

Onion – 1 sliced long

Green chillies – 2 slit into half ( you can increase according to taste)

Ginger – 1tsp, cut into long strip

Garlic – 6, sliced long

Curry leaves – few

Maida / refined flour – 1 tbsp

Coconut milk – 200ml (I have used Dabar hommade tetrapak , u can use fresh coconut milk)

Potato – 1 cut lengthwise

Carrot – 1 cut lengthwise

Beans – 5 cut lengthwise

Peas – ½ cup

Salt – as per taste

Method

1.    In a pan heat oil and sauté the whole spice (cinnamon, clove, cardamom & black peppercorn).  This should be done in low flame till the peppercorn crackles.

2.   To this add onion, green chilli, ginger, garlic & curry leaves. Sauté for a min. Remove these masala from the oil and keep in a bowl.

3.    In the same oil sauté the flour in a very low flame for a few second.

4.    Now add the meat and cook for 5- 8 min till the water of the meat comes out and cooks by itself.

5.    To this add the onion mixture prepare in step 1&2.  Mix nicely.

6.   Now add the vegetable and salt. Cover and cook for 10 min or till it is cooked.