Indian Lamb Stew is a British-inspired dish that I created using Indian spices. I have added a rainbow of vegetables and spices to bring out the bold flavors in the stew, making it a tasty and healthy stew.
Inspiration:
The Indian Lamb Stew became a favorite on cold evenings in England when I craved something hot and spicy. This is not the same as my Lamb Tagine made in the Moroccan style. While living in Bristol, I could not find lamb stew in restaurants, which mainly served beef stew. I 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. My Indian Lamb Stew checked the expense, flavor, and health boxes for me. I have not steered away from this recipe that I created over two decades ago.
But the idea of serving this stew in a bread bowl was something that only occurred to me after seeing the clever use of the boule bread around me here 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. I, therefore, embarked on making my own Bread Bowl at home.
My recipe for the Bread Bowl has an Indian twist to it and is not as complicated to make as the sourdough bread. The lamb stew served in a bread bowl at a candlelit dinner makes it look and feel exotic. The bread bowl holds its shape for the thick lamb stew. Whether I serve it as an appetizer or as the main course, my friends and family always have fun eating it in ever more creative ways. You scoop out the freshly baked bread on top, spoon in the Indian Lamb Stew, garnish with cilantro and serve! As you take morsels of the bread dipped in the stew, you will feel elated to gulp down a spoonful of the stew.
This is an earthy, healthy, and complete dish that contains meat, vegetables, spices, and carbohydrates and has warmed many a cold afternoon and evening. It can be prepared ahead of time and stored for a few days and is ideal for parties or leftovers.
Frequently Asked Questions:
1.What can I substitute for the baked beans?
Baked beans is a healthy addition to the stew that both thickens it and makes it quite filling. Cooked or canned white or black beans can be used as an alternative.
2. Does lamb with the bones work well for this stew?
Boneless lamb is the best option for this recipe. The stew is served in a bread bowl, so it makes it a lot easier if it is boneless lamb. This stew is meant to be eaten as a complete one-pot meal that is served in a bread bowl.
How to make the Indian Lamb Stew:
- Sauté onions in a clay pot until brown for 3 minutes. Add the tomato purée and sauté for 2 minutes. Add the lamb pieces that were marinated in ginger-garlic paste, turmeric, and salt for 15 minutes. Cook for another minute.
2. Add the spices, chopped carrots, potatoes, and peas. Add enough water to submerge the lamb. Do not add too much water as this will dilute the stew and make it into a soup. Cover the pot with the lid and cook for 30 minutes on medium heat.
3. Toss the peppers and stir the stew well. The lamb must be barely submerged at this point. You could add a little water, if needed. Cook for another 25 minutes on low heat.
4. Add the baked beans and cook for 2 minutes. Garnish with cilantro and serve in the Bread Bowl.
Veggie option:
Exclude the lamb and follow the instructions to make a vegetable stew.
How to make the Bread Bowl:
- Dissolve the yeast in warm water for 5 minutes.
2. Add half the flour and beat with the dough hook. Add the remaining flour slowly in batches.
3. Knead on a floured surface for 10 minutes. Keep the dough covered in an oiled bowl and oil the top of the dough. Let it rest for 45-50 minutes.
4. Divide into 4 balls. Smoothen the top. Knead with the chopped dill. Set to prove for another 20-30 minutes in a warm place.
5. Brush with white egg wash (1 egg white with water 1 tablespoon) and sprinkle semolina on the baking tray. Bake at 4000F for 12 minutes.
6. Brush again with egg wash and bake again for 11-12 minutes or until golden. Cool and scoop out the top. Fill with the stew and serve hot.
Indian Lamb Stew
Equipment
- Stovetop (clay pot)
Ingredients
For the lamb marinade:
- ½ lb lamb boneless, cubed
- ½ tsp turmeric powder
- 2 tsp ginger-garlic paste
- 2½ tsp salt
For the Lamb Stew:
- 1 onion big, chopped
- 2 tomato pureed
- 1 cup baby carrots cubed
- ½ cup green peas
- 1 bell pepper big, cubed
- 1 potato medium, peeled and cubed
- 2 tsp curry powder
- ½ tsp cumin powder
- ⅓ tsp garam masala powder
- salt to taste
- 1 can baked beans
- 4 sprigs cilantro
For the Bread Bowl:
- ½ oz dry yeast
- 2½ cup warm water
- 3 tbsp canola oil
- 6¾ cup bread flour
- 1 tbsp semolina
- 2 tsp salt
- 4 sprigs dill
Instructions
How to marinate the lamb:
- Marinate the lamb in turmeric, ginger-garlic paste, and salt for 15 minutes.
How to make the Indian Lamb Stew:
- Sauté onions in a clay pot until brown for 3 minutes. Add the tomato purée and sauté for 2 minutes. Add the marinated lamb pieces. Cook for another minute.
- Add the spices, chopped carrots, potatoes, and peas. Add enough water to submerge the lamb. Do not add too much water as this will dilute the stew and make it into a soup. Cover the pot with the lid and cook for 30 minutes on medium heat.
- Toss the peppers and stir the stew well. The lamb must be barely submerged at this point. You could add a little water, if needed. Cook for another 25 minutes on low heat.
- Add the baked beans and cook for 2 minutes. Garnish with cilantro.
How to serve the Lamb Stew:
- Cut the top of the bread bowl by going a third into the bread bowl. Angle the bread knife to cut out a triangular piece on top. Spoon the Indian Lamb Stew into the depression of the bread bowl and serve hot.
How to make the Bread Bowl:
- Dissolve the yeast in warm water for 5 minutes.
- Add half the flour and beat with the dough hook. Add the remaining flour slowly in batches.
- Knead on a floured surface for 10 minutes. Keep the dough covered in an oiled bowl and oil the top of the dough. Let it rest for 45-50 minutes.
- Divide into 4 balls. Smoothen the top. Knead with the chopped dill. Set to prove for another 20-30 minutes in a warm place.
- Brush with white egg wash (1 egg white with 1 tablespoon of water) and sprinkle semolina on the baking tray. Bake at 4000F for 12 minutes.
- Brush again with egg wash and bake again for 11-12 minutes or until golden. Cool and scoop out the top. Fill with the stew and serve hot.
Notes
- My proportion for the spices will yield a medium spicy stew. Adjust the spices to make the stew spicier.
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!