Lamb Stew with Black Mustard Seeds Recipe

Name: Lamb Stew with Black Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh jalapeno chilies; 15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies; a 1-inch piece fresh gingerroot, peeled; 3/4 pound small shallots (about 20), halved; 12 garlic cloves; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons black mustard seeds; 1/4 cup corn or safflower oil; 2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes; 1 1/2 cups water; 3 tablespoons distilled vinegar, or to taste; 1 teaspoon salt; 1 tablespoon sugar; Garnish: 2 tablespoons chopped fresh coriander sprigs; steamed rice; Mango Chutney; vegetable such asCurried Squash

Servings: persons

2 fresh jalapeno chilies
15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies
a 1-inch piece fresh gingerroot, peeled
3/4 pound small shallots (about 20), halved
12 garlic cloves
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons black mustard seeds
1/4 cup corn or safflower oil
2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes
1 1/2 cups water
3 tablespoons distilled vinegar, or to taste
1 teaspoon salt
1 tablespoon sugar
Garnish: 2 tablespoons chopped fresh coriander sprigs
steamed rice
Mango Chutney
vegetable such asCurried Squash

1
Wearing rubber gloves, seed and devein jalapenos and about half of cherry peppers or red chilies for a moderately hot dish.
2
Cut gingerroot into 4 pieces.
3
To a food processor with motor running add jalapenos, cherry peppers or red chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
4
Heat a 5-quart heavy kettle over moderately low heat until hot.
5
Add oil and heat until hot but not smoking.
6
Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes.
7
Add lamb and cook over moderate heat, stirring, 10 minutes.
8
Add water and simmer, partially covered, stirring occasionally, 45 minutes, or until lamb is tender.
9
Add vinegar, salt, and sugar and cook stew, uncovered, stirring, until sauce is thickened slightly, about 5 minutes.
10
Garnish stew with coriander and serve with rice, chutney, and squash.

1268

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 fresh jalapeno chilies, 15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies, a 1-inch piece fresh gingerroot, peeled, 3/4 pound small shallots (about 20), halved, and more.

Yes, Lamb Stew with Black Mustard Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Stew with Black Mustard Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions