RECIPE
Easy Lamb Stew with Vegetables
Cooking time
90 mins
Preparation time
15 mins
Serves
6
Royco Brown Onion Gravy adds depth of flavour and rich colour to lamb knuckles in a fragrant, spicy sauce: what could be more deliciously comforting?
Ingredients
- 75ml (5 Tbsp) olive oil
- 1kg lamb knuckles and shanks
- 1 bay leaf
- 10ml (2 tsp) cumin seeds
- 2 cinnamon sticks
- 5ml (1 tsp) black peppercorns
- 1 onion, peeled and chopped
- a few sprigs of fresh thyme
- 37.5ml (2½ Tbsp) ginger & garlic paste
- 3 carrots, peeled and roughly chopped
- 1 packet Royco® Brown Onion Gravy
- 10ml (2 tsp) coriander powder
- 10ml (2 tsp) Kashmiri masala or paprika
- 5ml (1 tsp) cumin powder
- 10ml (2 tsp) turmeric
- 5ml (1 tsp) chilli flakes
- 37.5ml (2½ Tbsp) tomato paste
- 250ml (1 cup) chicken stock
- 375ml (1½ cups) boiling water
- 3 potatoes, peeled and cut into quarters
- 3 whole sweetcorn cobs, cut into 5cm pieces
- salt, to taste
- 10ml (2 tsp) cornflour
- parsley, to garnish
Products used
Brown Onion Dry Gravy
Recipe developed for Royco by @braisedbyuthika
Vegetarian
Replace the lamb with tinned beans or lentils, and add extra veggies such as brinjals and mushrooms.
Family Friendly
Not all children can tolerate heat in a dish, so leave out the Kashmiri masala and chilli flakes if you’re making this dinner for little ones.
Method
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1. Heat the olive oil in a large pot over a high heat and brown the lamb on all sides. Remove from the pot and set aside.
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2. Add the bay leaf, cumin seeds, cinnamon sticks, peppercorns and onions, and cook until the onions have softened.
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3. Add the thyme, ginger & garlic paste and carrots, and cook for a few more minutes.
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4. Stir in the contents of the packet of Royco® Brown Onion Gravy, coriander powder, Kashmiri masala (or paprika), cumin powder, turmeric, chilli flakes and tomato paste.
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5. Pour the chicken stock and boiling water into the pot and stir well to deglaze the pan. Simmer for about 10 minutes.
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6. Return the browned lamb to the pan along with the potatoes and sweetcorn. Season to taste with salt.
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7 Simmer for about 60 minutes until the meat is tender and the vegetables are cooked through.
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8 Shortly before serving, put the cornflour into a small bowl and add some of the stew gravy. Mix well to create a smooth, runny paste, stir this into the pot and simmer for a few more minutes to thicken.
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9 Garnish with parsley and serve hot with garlic bread.
Recipe Tags
Gravy, Meat, Curry
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