The Irish are known for their traditional stew made from lamb or mutton; Pakistanis have adapted the same recipe with a few alterations to suit the desi palette. This healthy recipe makes for a hearty meal that is particularly enjoyed by children as a reprieve from the usual spicy fare served in desi homes.

Tip: Leftovers can be used as pie filling the next day! Just make sure to discard the bones and shred the meat.

Ingredients

• Lamb or Mutton – 3 lbs, bone-in
• White flour (maida) – ¼ cup
• Potatoes – 3, cut into small pieces
• Onions – 2 medium, cut into large pieces
• Tomatoes – 3 medium, chopped
• Additional vegetables – 3 cups, cut into large pieces:
  • Cauliflower
  • Peas
  • Carrots
  • Green beans
  • Bell pepper
  • Or you can use the packaged frozen California or Mediterranean-style mixed vegetables – 1 bag
• Green chilies (jalapeño peppers) – 2 large, or 3-4 small
• Garlic paste – ½ tsp
• Ginger paste – ½ tsp
• Black cardamoms (badi/bari ilaichi) – 2
• Black peppercorns (whole kali mirch) – 6
• Cinnamon stick (dalchini/darchini) – 1, small
• Ground black pepper – ¼ tsp or to taste
• Salt – 1 tsp or to taste
• Cooking oil – ¼ cup
• Bay Leaf – 1, optional

Preparation

Mix salt, pepper and white flour in a plate.

Heat oil in a heavy pot. Add ginger and garlic paste and sauté until light brown.

Add cinnamon, cardamom, black pepper corns and bay leaf and cook for another minute.

Coat meat in the seasoned white flour (one piece at a time) and add to the pot. Fry until light golden brown on all sides.

Add onions and sauté for another 5 minutes.

Add 2-3 cups of water, bring to a boil and reduce heat.

Cook and cover until the meat is a little more than half-way done. Add more water if required.

Add all of the vegetables and cook until meat is tender.

Serve hot with roti/naan or French bread.

Prep Time: 10-15 minutes

Cooking Time: 40 minutes

Serves: 4-6