Lamb Stew

Serve this lamb stew with appams and enjoy your Sunday brunch. This is a Sanjeev Kapoor exclusive recipe.

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Lamb Stew

Main Ingredients Boneless lamb, Coconut milk
Cuisine Kerala
Course Main Course Mutton
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Lamb Stew

  • 500 grams Boneless lamb cut into cubes
  • 1 cup Coconut milk
  • 2 tablespoons Olive oil
  • 1 tablespoon Garlic minced
  • 2-3 Dried red chillies
  • 1 medium Onion sliced
  • 4 cups Lamb stock
  • to taste Salt
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • ½ cup Tomato puree
  • ½ cup Roasted peanuts crushed
  • 1 tablespoon Dijon mustard
  • 1 inch Ginger cut into juliennes
  • 1 medium Potato peeled and cut into cubes
  • 150 grams Yam peeled and cut into cubes
  • 1 tablespoon Lemon juice
  • 1 tablespoon Fresh parsley chopped
  • 2 tablespoons Sesame seeds (til) toasted


  1. Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute. Add broken red chillies and sauté.
  2. Add onion and sauté till it turns translucent. Add lamb pieces, mix and sauté on high heat for 3-4 minutes.
  3. Add stock, stir to mix, cover and cook for 10 minutes. Add salt, cumin powder, coriander powder, tomato puree, peanuts and mustard and mix well.
  4. Add ginger, mix well, cover and cook for 5 minutes. Add potato and yam and mix well. Cover and cook for 10 minutes.
  5. Add lemon juice and mix well. Add coconut milk, parsley and sesame seeds, mix well and simmer for 5 minutes.
  6. Serve hot.