This is a celebration dish no less, once everyone is at the table, pile all the prepared ingredients onto a large platter and toss the sauce through to coat. Everyone helps themselves immediately to savour the salad ingredients at their freshest.
Lamb Stew with Vegetables
3 Mission Plain Naans500 gm Lamb cubes from boneless leg or shoulder1 Onion, chopped4 cloves Garlic, minced3 cm Ginger, minced2 tbsp Coriander powder1 tbsp Fennel powder1 tbsp Cumin powder2 tsp Chilli powder2 tbsp Paprika powder2 Potatoes, cut into small cubes1 Carrot, cut into small cubes10 Okra, cut into 2 – 3 cm length1 Red capsicum, cut into small cubes1 Green capsicum, cut into small cubes2 cups Canned chickpeasA handful Italian flat parsleyA handful Fresh coriander½ cup Olive oil10 cups WaterSalt, pepper and sugar for seasoning
Heat olive oil and sauté onions, garlic and ginger until fragrant and golden.
Add the coriander, fennel, cumin, chilli and paprika with the lamb cubes. Stir and sear the lamb for 5 mins.
Add water and let it simmer for 45 mins until lamb is tender.
Add potatoes and carrots and leave to cook for another 15 mins.
Then add okra, capsicum, chickpeas, parsley and fresh coriander. Season well with salt, pepper and sugar.
Serve this lamb and vege stew with Mission Plain Naan.
Find the best Recipe
Rate this Recipe
1. Roll over and click a star to rate (1 (lowest) to 5 (highest))
2. Please enter your comments below. 1000 character limit (Optional)
My Mission Food is a fast, free way to share ideas with other members, learn recipes, save time and money and make meal planning easier, Please register to start enjoying the benefits of My Mission Foods