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Mixed Spice Lamb Stew

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Prep time

1h 30 mins

Cooking time

2 hours


6 persons

Nutrition Information per serving



  • 3 stalks Celery, cut into 2 cm long
  • 500 gram (g) Lamb Fillet or Lamb Shoulder
  • 1 medium Onion, chopped
  • 3 medium Potato, peeled and cut into cubes
  • 1 medium Carrot, peeled and cut into chunks
  • 1 teaspoon (tsp) Fresh Ginger, grated or minced
  • 1 cube MAGGI® Chicken Stock Cube
  • 1/4 cup Frozen Peas
  • 2 tablespoons Garam Masala, mixed with 2 tbsp water to form a paste
  • 2 stalks Coriander Leaves, for garnishing
  • 1 tablespoons Cooking Oil
  • 1 cup plain Yogurt, whisked with 1 litre of water
  • 3 cloves Garlic, minced
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  1. Trim the fats of the lamb fillet or shoulder, cut into 4x4 cm cubes. Rinse with water and pat dry with paper towel.
  2. Heat cooking oil in a medium saucepan or heatproof casserole pot, add the lamb and fry until brown. Set aside.
  3. Add garlic, onion, and ginger to the saucepan/pot, fry until fragrant. Add garam masala paste and stir for 2-3 minutes.
  4. Return lamb to the saucepan/pot, pour in yogurt mixture and add MAGGI® Chicken Stock Cube. Simmer on low heat for 30 minutes.
  5. Add potato, carrot and peas and cook for another 25-30 minutes or until the lamb turns soft and tender. Season with MAGGI® CukupRasa if necessary. Garnish with coriander leaves and extra peas. Serve immediately with baguette slices or basmati rice.

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