Hearty Lamb Stew
2 tbs oil
1 cinnamon stick
3 bay leaves
1 star anise
1 onion, sliced
1 tsp ginger and garlic paste 1 tsp Kashmiri Masala
1 tsp dhania and jeera powder Salt to taste
½ tsp turmeric
1kg lamb on the bone
1 tsp mixed herbs
1 tsp mixed spice
½ tsp smoked paprika
½ tsp chopped rosemary
A few sprigs thyme
1 cup water
1 packet brown onion soup 2 cups water
3 carrots, cut into chunks 2 potatoes, cut into chunks ¼ cup frozen peas Handful of chopped parsley Crusty bread or rice, to serve
Heat oil in a heavy, thick-based pot. Add cinnamon stick, bay leaves and star anise. When fragrant, add onion and fry until golden.
Add ginger and garlic paste, Kashmiri Masala, dhania and jeera powder, salt to taste and turmeric.
Add lamb and cook for about 10 minutes. Then add mixed herbs, mixed spice, smoked paprika, chopped rosemary, thyme and water, bring to a boil, then lower heat to medium-low and cook for 1 hour. Add more water if required.
When meat is tender, add brown onion soup, water, carrots and potatoes. Simmer until veggies are cooked and gravy thickens.
Five minutes before the end of cooking, toss in frozen peas. Garnish with parsley.
Serve with crusty bread or rice.