Lamb Ishtew

More exotic than your standard stew, Sanjay De's Portuguese inspired casserole combines garden vegetables with spiced tender lamb
Lamb Ishtew
  • Rating:
  • Serves: 5
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 tbsp coconut oil
  • 6 cloves
  • 3cm piece of ginger, shredded
  • 3 clove garlic, chopped
  • 2 green chillies, shredded
  • 12 curry leaves
  • 800 g boneless lamb, cut from the leg into 4 cm pieces
  • about 750ml water
  • 3/4 tsp coarsely ground peppercorns
  • ground cardamom

For the spiced vegetables:

  • 3 tbsp coconut oil
  • 3 cm piece of ginger, shredded
  • 1 green chilli, shredded
  • 1 small carrot, diced
  • 100 g beans, chopped
  • 100 g cauliflower, cut into florets
  • 200 ml coconut milk
  • 1 medium potato, boiled and mashed
  • deep-fried curry leaves, to garnish

Tips and Suggestions

Coconut milk is sold in cartons and tins from supermarkets. Curry leaves can be found at Asian grocers.


1. Heat the coconut oil in a large heavy-bottomed saucepan and toss in the cloves, shredded ginger, garlic, chillies and curry leaves.

2. Tip in the meat and fry until browned. Pour over enough water to cover and simmer the meat for about an hour or so until tender. Remove the lamb and curry leaves from the pan and strain the stock. Set aside.

3. Blanch the carrots, beans and cauliflower florets until they are half-cooked. Drain the vegetables in a sieve.

3. Heat the coconut oil in a large saucepan and add the shredded ginger, chillies and curry leaves. After about 30 seconds, pour in the stock and bring to a simmer. Add the mashed potato to the stock and stir over a moderate heat until thickened.

4. Add the blanched vegetables to the pan and simmer until they are tender. Tip in the cooked meat and reheat. Just before serving, pour in the coconut milk. Reheat over a gentle heat but don't boil otherwise the coconut milk may split and curdle. Garnish the stew with deep-fried curry leaves and serve straight away.

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