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Indian Style Lamb Stew

This lamb recipe comes from Nourishing Traditions by Sally Fallon.



Ready In:

2hrs 45min


About this Recipe

By: Lisa



  • (2lbs) Lamb, cut into 3/4 inch pieces
  • (1 cup) yogurt
  • (1 t) cumin seeds
  • (1 t) Corriander seeds
  • (4 T) Clarified butter (ghee)
  • (1 medium) Onion, finely chopped
  • (2-3 c) Beef or Lamb Stock
  • (2 cloves) Garlic, mashed
  • (1/2 t) Saffron Threads soaked in 2 T Water
  • (1 T) Freshly Grated Ginger
  • (3 T) Green Chile Peppers, Chopped
  • (1/4 t) Ground Tumeric
  • (3 limes or 2 lemons) Juice
  • (2 T) Arrowroot mixed with 2 T water
  • (1/4 c) Cilantro, chopped
  • (1 C) Crispy Almond Slivers

Marinate the lamb in yogurt in the refrigerator for 12-24 hrs.

Spread the cardamom, cumin and coriander seeds on a plate and bake at 350 degrees for 10-15 minutes until browned.

Heat clarified butter in a flameproof casserole and saute the onions with the seeds.

Add lamb, marinade and stock.  Bring to a boil and skim.

Add soaked saffron threads, garlic, ginger, chile peppers, turmeric and lemon or lime juice.

Cover the pot and simmer over low flame for about 1 1/2 hrs, stirring occasionally.

Add arrowroot mixture, a spoonfull at a time, until desired thickness is obtained.  Just before serving, stir in cilantro and almonds.  Serve with basic brown rice (or cauli rice).

Don’t have lamb for the recipe?  You can get a whole lamb here.