Are you ready for an Indian feast that can be taken as an easy to reheat lunch the next day? I designed this recipe for the lower carb-minded folks. This one-pot lamb stew means fewer dishes but all the flavour. And don’t let the time it takes to cook dissuade you – active cooking time is about 20 minutes! Not a fan of lamb? Substitute with beef!
In case you missed it, check out our recipe for Shephard’s Pie. You can substitute the lamb for beef in this dish too!
Ghee is derived from butter and is an option for some people who are lactose intolerant. Most of the milk proteins and lactose that people are sensitive to are removed in the process. The bonus? You can cook these delicious ingredients at a higher heat without the butter burning yet you still get all those delicious flavours. If you don’t have all of these spices individually, feel free to use a mild curry powder. This recipe is for those who want to customize their spice level at the table. It’s a great recipe for people wanting to try out Indian food! The toppings are optional but delicious and really bring out the flavours of this dish.
By using frozen butternut squash, it saves a bunch of time however it will break down in the stew quicker than if you use fresh. I like it both ways.
- ghee or vegetable oil
- shallots or onion
- ginger, ground
- coriander, ground
- fresh ground black pepper
- cardamom, ground
- clove, ground
- turmeric, ground
- brown sugar
- coconut milk
- cubed butternut squash
- lime juice
- yogurt (get the recipe here!) & mango chutney for serving
- cilantro to garnish
Cooking the Shallots
Since the ghee can take high-ish heat, you can add the shallots to the melted heated ghee and get them golden brown pretty quickly. Just make sure to not burn the garlic by stirring constantly.
Adding the Lamb & Spices
Next, you want to brown the lamb and cook the spices to open up their flavours. Add to the pot and cook for 5 minutes, stirring constantly again.
Cooking the Stew
I tried cooking this stew in the Instant Pot and honestly, this is one of those situations where it doesn’t actually cook any faster. Either way, you need to cook it in two stages. First by adding cubed butternut squash (I used frozen since it was easier) and coconut milk. Stew it covered for 30 min to begin tenderizing the lamb. After that simmer, it uncovered for an additional 30 min or until your desired consistency. Stir in the peas and cook until they’re tender.
Serve it on rice or like me with some yogurt and mango chutney.
Curry Lamb Stew
- ¼ cup ghee or vegetable oil
- 4 cloves garlic peeled and minced
- 3 shallots peeled and sliced or one large onion peeled and sliced thin
- 2 lbs cubed lamb stewing meat
Spice Blend – see note
- 1 tbsp ground turmeric
- 2 tsp ground coriander
- 2 tsp brown sugar or coconut sugar
- 1 tsp ground ginger
- 1 tsp ground black pepper
- ½ tsp ground cardamom
- ½ tsp whole cloves or ¼ tsp ground clove
- Note or just use 1-3 tbsp mild curry powder
- 1 400ml canned coconut milk
- 1 lb frozen cubed butternut squash or fresh, peeled and cubed butternut squash
- 2 cups peas
- salt to taste
- 4 limes juiced
- yogurt for serving
- mango chutney for serving
- cilantro for garnish (optional)
- In a large pot over medium high heat, add ghee and fry shallots and garlic until golden brown taking care not to burn the garlic.
- Add in meat and spice blend and stir constantly for 5 minutes or until meat is browned.
- Stir in brown sugar, coconut milk and butternut squash cubes. Cover and bring to a gentil simmer.
- Simmer covered for 30 min and uncovered for the last 30 minutes. Meat should be fork tender and liquid should be reduced into a thicker sauce. Season with salt to taste.
- Stir in peas and half of the lime juice. Simmer for 5-10 minutes.
- Serve with additional lime juice to taste. Top with optional yoghurt & mango chutney. Garnish with cilantro.
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