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Lamb/Mutton Stew, Pakistani-Style
By Kitchen Queen   

Lamb/Mutton Stew, Pakistani-StyleThe 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.


  • 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


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.

Lamb/Mutton Stew, Pakistani-StyleAdd 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

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