011-5533-111
Lamb Stew
Ingredients
- 200 gm lamb
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 2 tbsp flour
- Salt to taste
- Olive oil for spraying
- 3 tbsp olive oil
- 2 bay leaves
- 1 inch cinnamon stick
- 2 star anise
- 1 tbsp garlic
- 2 medium onions
- 1 tbsp red chilli paste
- 1 tsp thyme
- 1 carrot
- 2 asparagus
- 1/4 cup mushrooms
- 6-8 baby potatoes
- 1/2 tsp red chilli powder
- Black pepper powder to taste
- 1 tsp white wine vinegar
- 1 ½ cup lamb stock
- Toasted bread
Garnish
- Parsley
Preparations
- In a bowl add lamb, garlic powder, ginger powder, salt , flour and mix well.
- Spray olive oil on the frying pan and place the marinated lamb on it. Cook using the Usha 360˚R Halogen Oven at 180° for 15 minutes.
- Turn the knob of the Usha Electric Pressure Cooker to Curry Mode.
- Add olive oil, bay leaves, cinnamon sticks, star anise, garlic and cook. Then add onions, red chilli paste, thyme, carrot, asparagus, mushrooms, baby potatoes, red chili powder, black pepper powder, salt and white wine vinegar and cook.
- Add the grilled lamb and lamb stock and close the lid of the cooker and let it cook till the knob resets itself to the Keep Warm Mode.
- Garnish with parsley and serve it with toasted bread.
