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Mixed Spice Lamb Stew
MAGGI®
Prep time
1h 30 mins
Cooking time
2 hours
Serves
6 persons
Nutrition Information per serving
204kcal
Ingredients
- 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
Directions
- Trim the fats of the lamb fillet or shoulder, cut into 4x4 cm cubes. Rinse with water and pat dry with paper towel.
- Heat cooking oil in a medium saucepan or heatproof casserole pot, add the lamb and fry until brown. Set aside.
- Add garlic, onion, and ginger to the saucepan/pot, fry until fragrant. Add garam masala paste and stir for 2-3 minutes.
- Return lamb to the saucepan/pot, pour in yogurt mixture and add MAGGI® Chicken Stock Cube. Simmer on low heat for 30 minutes.
- 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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