Lamb Stew with Casserole Vegetables

Why not treat the family and cook them a classic one-pot hearty lamb stew packed with casserole vegetables! This dish is a great feel-good, heartwarming Sunday treat that the whole family is bound to love.


Following the simple method below, you will produce a mouth-watering, tender lamb stew with casserole vegetables with an Indian twist. Please make the most of this dish and accompany it with warm, rustic, crusty bread rolls. 


Just follow this simple Indian cooking recipe below. Don’t forget to include the beautiful Balti Tarka Base from Aagrah Foods to ensure the cooking of an exquisite dish. 



What is lamb stew? 

Lamb stew is chunks of lamb that are slowly cooked in a sauce or stock until beautifully tender. Lamb stew is usually cooked with vegetables and traditionally cooked in winter as a heartwarming, comforting meal. 


What cut of lamb is best for stewing? 

The best cuts of lamb for stewing are shoulder, neck or leg fillet. It needs to be quite a tough muscle with some fat running through it which will break down during the cooking process and result in beautiful, tender meat. 


What casserole vegetables can I use? 

Traditional casserole vegetables are winter and root vegetables such as potatoes, carrots, onions and leeks. But you can get experimental and use other vegetables such as sweet potato, swede, parsnips etc. 


Make sure that all of the vegetables are chopped to roughly the same size chunks so that they all cook through evenly at the same time. 


How long does it take to cook a Lamb Stew with Casserole Vegetables? 

This method is effortless to cook with a slight twist on traditional Indian curry or lamb curry. This stew will take approximately 40-45 minutes to cook and serve up to 4 people.

Lamb Stew with Casserole Vegetables

A hearty lamb stew with casserole veg is a great Sunday treat. Simple to cook with a slight twist to the traditional curry this take around 40-45 minutes to cook and serves 4.

Ingredients

  • 1 jar (270g) Balti Tarka Sauce
  • 300g diced lamb/mutton
  • 200g casserole vegetables
  • mint/corriander leaves to garnish

Directions

  1. To begin the family-loved lamb recipe, add 300g of diced lamb or mutton in a pan with 200g of casserole vegetables and one tablespoon of cooking oil.

  2. Fry the ingredients together for 5 minutes until the lamb is sealed.

  3. Add one jar of Aagrah Foods Balti Tarka sauce and 300ml of water to the browned meat.

  4. Bring to a boil and let it simmer on low to medium heat until the lamb is tender (this will take approximately 30 to 40 minutes. The dish should have the consistency of a saucy, slow-cooked stew!

  5. Upon cooking, garnish the Lamb Stew Casserole with chopped mint and coriander leaves.

  6. To finish the stew recipe, serve in a bowl with warm rustic bread.

Lamb Stew with Casserole Vegetables

A hearty lamb stew with casserole veg is a great Sunday treat. Simple to cook with a slight twist to the traditional curry this take around 40-45 minutes to cook and serves 4.

Ingredients

  • 1 jar (270g) Balti Tarka Sauce
  • 300g diced lamb/mutton
  • 200g casserole vegetables
  • mint/corriander leaves to garnish

Directions

  1. To begin the family-loved lamb recipe, add 300g of diced lamb or mutton in a pan with 200g of casserole vegetables and one tablespoon of cooking oil.

  2. Fry the ingredients together for 5 minutes until the lamb is sealed.

  3. Add one jar of Aagrah Foods Balti Tarka sauce and 300ml of water to the browned meat.

  4. Bring to a boil and let it simmer on low to medium heat until the lamb is tender (this will take approximately 30 to 40 minutes. The dish should have the consistency of a saucy, slow-cooked stew!

  5. Upon cooking, garnish the Lamb Stew Casserole with chopped mint and coriander leaves.

  6. To finish the stew recipe, serve in a bowl with warm rustic bread.
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