Indian Lamb Stew is a fragrant gravy with a British twist. Onions and tomatoes are sautéed with ginger and garlic, which melt into the sauce, creating a rich, savory base. Bone-in lamb pieces are lightly browned in the pot, then pressure-cooked with warm Indian spices, sweet carrots, vibrant peas, and crunchy peppers. This stew is finished off with baked beans, which add a velvety thickness and round out the dish. The result is a thick, satisfying stew that is robust, aromatic, and layered with comforting warmth. Serve it in a bread boule or with warm naan or Basmati rice!
This Indian Lamb Stew, served in a bread boule at a candlelit dinner, looks and feels fascinating. The bread bowl holds its shape for the thick lamb stew. Whether I serve it as a starter or as the main course, my friends and family enjoy eating it. You cut and scoop out the freshly baked bread on top, ladle in the Indian Lamb Stew, garnish with cilantro, and serve! It can be prepared ahead of time and stored for a few days, and is ideal for parties or leftovers.
My inspiration for the Indian Lamb Stew:
The Indian Lamb Stew became a favorite on cold evenings in England when I craved something hot and spicy. While living in Bristol, I could not find lamb stew in restaurants, which mainly served beef stew. We do not consume beef, so I created this original recipe. Inspired by the popular British dish, I have introduced many Indian strokes in terms of spices and methods.
But the idea of serving this stew in a bread boule only occurred to me after seeing the boule used while living in the San Francisco Bay Area. It has been used as a cold-weather edible serving vessel for years now and is commonly used to serve soups, bisques, and chowders. It was appetizing watching hot clam chowder served in a sourdough boule at Fisherman’s Wharf.
Difference between soup and stew:
Soup is lighter and has more broth or liquid. Ingredients are cut into smaller pieces and cooked for lesser time than the stew. It is usually served as a starter or a light meal, and bread soaks up the soup very easily.
Stew is thicker, richer, and more like a gravy. Ingredients are chunkier, and it is slow-cooked, simmered, or pressure-cooked for longer than soups. It serves as a main dish, and sometimes in bread boules that hold up the thick sauce.
Frequently Asked Questions:
1. What can I substitute for the baked beans?
Baked beans are a healthy addition to the stew that both thickens it and makes it quite filling.
2. What cut of lamb is ideal for the Indian Lamb Stew recipe?
Bone-in pieces of lamb, such as the leg, shank, or shoulder, are perfect for this recipe.
3. How long should the lamb cook if I use the stovetop method?
If cooking or simmering on the stovetop, please cook the lamb for at least 1 to 1.5 hours. The slow-cooker method will take 6-8 hours. I pressure-cooked it on high heat in the Instant Pot, which took about 10-12 minutes.
4. Why is my lamb tough?
If the lamb is not cooked enough, then the pieces will be tough. Additionally, cooking on too high a heat can tighten and toughen the lamb. Simmer the lamb on the stovetop for 1-1.5 hours, or pressure-cook it in an Instant Pot at high pressure for 10-12 minutes. I simmered the stew after pressure-cooking to achieve the desired thickness.
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Ingredients:
- Olive oil
- Lamb with a few bones
- Aromatics: onion, ginger, garlic
- Vegetables: tomato, carrot, peas, pepper
- Spices: curry, cumin, turmeric, pepper, and garam masala powder
- Baked beans (canned)
- Cilantro
Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.
How to make the Indian Lamb Stew:
- Set the Instant Pot to sauté mode. Add the olive oil and sauté the onions for 2-3 minutes. Add the tomato and sauté for 2-3 minutes or until mushy.
2. Add the lamb, carrot, pepper, spices, salt, and the ginger-garlic paste, and brown the lamb for 1-2 minutes.
3. Add 2 cups of water, close the lid, and pressure-cook on high for 10-12 minutes.
4. Once the pressure is released, open the lid and add cilantro, peas, and the baked beans. Simmer for 3-5 minutes or until the desired consistency is reached. Turn off the heat and let it rest for 10 minutes. Spoon some of the Indian Lamb Stew into the hollowed-out bread boule.
Tips:
- Add the baked beans after pressure-cooking the lamb with the vegetables, or they will become mushy.
- The flavor of the Indian Lamb Stew improves after resting for at least 10-15 minutes.
- Before simmering or pressure-cooking the lamb, just brown it a little after sautéing the onions and tomatoes to enhance the flavor.
- Thicken the stew, then serve it in the bread boule to prevent the bread from becoming soggy.
Serving suggestions:
Serve the Indian Lamb Stew in a bread boule, with warm naan, or cooked basmati rice. If serving a group or gathering, ladle the stew into a large terrine or bowl, and place hollowed-out bread boules next to it.
Storage:
Indian Lamb Stew can be refrigerated for 2-3 days or frozen for up to 3 months in airtight containers. Thaw it in the refrigerator or at room temperature, then gently reheat it in a saucepan after splashing it with 1-2 tablespoons of water.
Other curry recipes that you might like:
- Moroccan Lamb Soup
- Lamb Tagine With Apricots
- Chicken Rendang
- Panang Chicken Curry Recipe
- Healthy Butter Chicken
Indian Lamb Stew
Equipment
- Instant pot
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 tomato chopped
- 1 lb lamb bone-in
- 2 tsp ginger-garlic paste
- 1 carrot peeled, chopped
- ½ cup green peas
- 1 bell pepper chopped
- ¼ tsp turmeric powder
- 1½ tbsp curry powder
- 1 tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp ground peppercorn
- 1½ tsp salt
- 1 can baked beans
- 4 sprigs cilantro
Instructions
- Prepare the ingredients.
- Set the Instant Pot to sauté mode. Add the olive oil and sauté the onions for 2-3 minutes. Add the tomato and sauté for 2-3 minutes or until mushy.
- Add the lamb, carrot, pepper, spices, salt, and the ginger-garlic paste, and brown it for 1-2 minutes.
- Add 2 cups of water, close the lid, and pressure-cook on high for 10-12 minutes.
- Once the pressure is released, open the lid and add cilantro, peas, and the baked beans. Simmer the stew for 4-5 minutes or until the desired consistency is reached. Turn off the heat and let it rest for 10 minutes. Spoon some of the Indian Lamb Stew into the hollowed-out bread boule and serve hot.
Video
Notes
- Add the baked beans after pressure-cooking the lamb with the vegetables, or they will become mushy.
- The flavor of the Indian Lamb Stew improves after resting for at least 10-15 minutes.
- Before simmering or pressure-cooking the lamb, just brown it a little after sautéing the onions and tomatoes to enhance the flavor.
- Thicken the stew, then serve it in the bread boule to prevent the bread from becoming soggy.
Nutrition
yummy! thanks for including the bread recipe with the stew
Good to know that it was helpful!
Delicious! My family and I liked it a lot.
Many thanks,
Ram
Thanks a lot, Ram! I am happy that you and your family liked the stew.
I have never been a fan of lamb, even though I’m Irish. This recipe gave me a whole new appreciation for both lamb and the preparation. While my friends appreciated my ‘new found’ culinary skills, what genuinely surprised me was how relatively simple the dish was, and the boule was a real culinary treat. Thank you so much
That is good to know, thanks!