Lamb Stew Recipe

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Lamb Stew
  • Chef: Chef Christophe Riou, The Grill Room, Taj Mahal Hotel
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Coil in your couch with this warm, wholesome and comforting stew. Lamb meat cooked with kidney beans, blanched vegetables and stock.

Ingredients of Lamb Stew

  • 1/2 kg boneless lamb-diced
  • 1 cup kidney beans, soaked for half a day
  • 1/2 cup diced carrots
  • 1/2 cup diced onions
  • 3 tsp chopped garlic
  • 1/3 cup celery leaves
  • 1 cup broccoli
  • 1 cup asparagus
  • 1 cup snow peas
  • 2 cups lamb stock
  • 1 bay leaf
  • 2 Tbsp olive oil
  • Salt and pepper to taste

How to Make Lamb Stew

  • 1.Blanch together snow peas, asparagus and broccoli. Keep aside.
  • 2.Cook soaked kidney beans with some garlic, onion, carrot and celery.
  • 3.Take the lamb and season with salt and pepper.
  • 4.Heat olive oil in a pan.
  • 5.Add lamb and cook till it changes color.
  • 6.Remove from pan and strain off excess oil.
  • 7.Mix together diced carrot, onion and celery to make mirepoix.
  • 8.Saute this in a little oil.
  • 9.Now add lamb, garlic, salt, pepper, bay leaf and lamb stock.
  • 10.Cook till the meat is done.
  • 11.Add kidney beans and bring to a boil.
  • 12.Finish by adding all the blanched vegetables.
  • 13.Serve hot.