Ingredients
Ingredients For the stew3 tbsp vegetable oil
600g/1lb 5oz lamb, cleaned and cut into small pieces, fat trimmed
1 tsp mustard seeds
1 large onion, finely chopped
5 large garlic cloves, peeled
4cm/1½in piece root ginger, peeled
salt, to taste
1 tsp sugar
1 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
¼-½ tsp red chilli powder, to taste
3 tomatoes, blended to a purée in a food processor
300ml/½ pint water
400ml/14fl oz coconut milk
1-2 tsp lemon juice, to taste
1 small sweet potato, peeled and cut into chunks
250g/8oz canned chickpeas, drained and rinsed
100g/3½oz chapatti flour (or wholemeal flour)
45g/1½oz gram flour (chickpea flour)
2 tbsp chopped dried fenugreek leaves, or 4 tbsp chopped fresh fenugreek leaves
1½ tsp freshly grated ginger
¾ tsp salt
¾ tsp sugar
pinch ground turmeric
1 tbsp lemon juice
2 tbsp vegetable oil
1/3 tsp baking powder
handful chopped fresh coriander
1¼ tsp garam masala
Description
This Slow-cooked Lamb Stew Is Impressive Enough For A Dinner Party And You Can Make It The Day Before.
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter