Breast Of Lamb Stew

I am cooking Breast Of Lamb Stew is flavorful hearty warming and spicy and a great throw everything in a pot and let it cook all after kind of dish The spicy tomato and creamy sauce were delicious served with naan bread

Breast Of Lamb Stew

I also loved the addition of potatoes to this dish (and I wasn’t sure I would). All in all … everyone agreed it’s a keeper!

This stew has a great combination of spices that work beautifully together. Don’t be intimidated by the long list. They are pretty common spices, so if your spice rack is fairly well-stocked, you’ll be good.

Irish Lamb Stew

Irish Lamb Stew is a very famous recipe, he makes

I made this dish on the stove-top in my Dutch oven, but you could very easily do it in your slow-cooker it’s color brown stew chicken, lightly thick structure.

Boneless, lamb, or thighs would also work. You’d save the step of taking them Lamb off the bone, but I do think the bone and probably add a nice flavor to this one.

INGREDIENTS

I am using Kashmiri Red chili Powder ( because it makes a good red color in curry )

Whole Spices ( cinnamon stick, Black & Green Cardamon, Bay Leaves, Whole Black Pepper Cons.

Ginger Garlic Paste, Yogurt, Garam Masala Powder, Whole Dry Red Chili, using fresh lamb meat with bones.

In a large bowl add lamb, ginger garlic paste, red chili powder, coriander powder, yogurt, add salt mix well, and marination time 1 hour.

In a cooking pot add oil and add all whole spices, fry for 2 to 3 min then add all marinate lamb mix and saute 5 min, then add 2 cups hot water mix and cook 20 min slow flame.
After 20 min ready yummy Lamb Stew Recipe.

Serve with naan, bread, rice.

Today my recipe is Breast Of Lamb Stew, a flavorful, tender lamb recipe.

RECIPE

1 KG Fresh Lamb With Bones pieces

1 tbsp Ginger Garlic Paste

1 cup Yogurt

1 tbsp Kashmiri Red Chili Powder

1 tsp Garam Masala

4 Dry Whole Red Chili

2 Bay Leaves

2 Black Cardamom

2 Green Cardamom

6 Whole Black Pepper Cons

1 Stick Cinnamon

1/2 Cup Oil

Salt to Taste

METHOD

In a bowl add lamb, Garam masala powder, ginger garlic paste, Salt, Red chili powder mix well and marinate for 1 hour.

In a cooking pot add oil all whole spices, fry for 2 to 3 min, then add all marinated lamb saute 5 min then add 2 cups hot water.

Cook slow flame 25 min until meat tender, soft its means lamb stew is ready to eat. 

Serve with naan, bread, rice.