Lamb stew with black pepper, coconut and clove
This subtle, mellow stew is often cooked in Indian people’s homes and is great for the whole family. It shows how simple dishes of European origin have been adapted and adopted into the cuisine of the subcontinent. As an alternative to lamb, I urge you to try mutton – ask your butcher to source meat approved by the Mutton Renaissance Club. The dish can be easily cooked in a pressure cooker or in the oven, while you get on with life – adjust the timings accordingly.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2lb 4oz boneless lamb shoulder
- 4 x 2.5cm/1in pieces cinnamon
- 10 cloves
- 1 tsp black pepper
- 2 tbsp rapeseed oil or vegetable oil
- 2 red onions
- 1½ tbsp plain flour
- 1 x 400ml/14fl oz tin coconut milk
- salt
- 3 large potatoes