Lamb Stew | Winter Special Warm Lamb Stew Recipe
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Lamb cubes – 500 gms, boneless
For marinating lamb:
  • Minced garlic – 1 tbsp
  • Grated ginger – 1 tsp
  • Paprika – ½ tsp
  • Ground cumin – 1 tsp
  • White vinegar – ½ tsp
  • Salt – ½ tsp
Other ingredients:
  • Olive / canola oil – 4 tbsp
  • Star anise – 2
  • Bay leaf – 2
  • Onion – 1, finely chopped
  • Tomato – 1, large, finely chopped
  • Tomato paste – 1 tbsp
  • Carrot – 4, medium
  • Potatoes – 4, medium
  • Dried thyme – 1 tsp
  • Chicken stock – 1 liter/8 cups
  • Whole black pepper – 1 tsp
  • Worcestershire sauce – 2 tsp
  • White vinegar – 1 tsp
  • Sugar – 1 tsp
  • Light soy sauce – ½ tsp
  • Crushed black pepper – 1 tsp
  • Salt to taste
  • Corn starch / corn flour – 2 tsp
  1. Peel and cut the carrots into 1-inch diagonal slices. Peel and cut potatoes too into 1-inch cubes. Wash and set them aside.
  2. Wash and pat dry the lamb cubes. Take them in a bowl and add minced garlic, grated ginger, paprika, ground cumin, vinegar and salt. Massage them well into the lamb cubes making sure each lamb cube is thoroughly coated. Let them chill in refrigerator for 30 minutes.
  3. Take a heavy bottomed deep pan with high sides and heat up the olive oil in it. Once the oil is hot, add star anise and bay leaves and let them become fragrant for 30 seconds.
  4. Next add the chopped onion and sauté them for 5 minutes or until translucent. Now add the marinated lamb cubes along with any juices which may have accumulated in the bowl.
  5. Sauté the lamb cubes on high for 5 minutes, stirring frequently, until the meat cubes are seared nicely on all side.
  6. Then add the chopped tomatoes and tomato paste. Stir them in to mix well. Cover and let the tomatoes cook and get disintegrated, about 5 minutes.
  7. Next add the chopped carrots and potatoes. Sauté them on high for 6 to 8 minutes or until they are lightly browned.
  8. Add dried thyme and stir well. If using fresh thyme leaves, then use double the amount and add them now.
  9. Now add the chicken stock, reserving about half a cup to use for dissolving corn starch later. Let the stock come to a boil.
  10. Now it’s time to amp up the flavor of the stew – add Worcestershire sauce, whole and crushed black pepper, vinegar, soy sauce, sugar and salt to taste. Give it a good stir to mix everything well.
  11. Cover the pot with a heavy lid and simmer on low for 45 minutes, stirring occasionally, until the lamb cubes and vegetables are cooked through. You may check the doneness of the meat by pressing a cube with a spoon and it should feel soft and buttery. If the meat is not cooked yet, cover and let it simmer for few more minutes.
  12. In a small bowl, dissolve the corn starch in the remaining chicken stock and add it to the boiling stew. This will instantly thicken the stew. Boil the stew for 5 more minutes or until the stew reaches your desired consistency.
  13. Sprinkle freshly chopped parsley and serve the warm lamb stew with butter toasted baguette slices on the side. Enjoy!
Recipe by Flavor Quotient at