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Lamb ishtew

Sanjay De from Coconut Coast
More exotic than your standard stew, Sanjay De's Portuguese inspired casserole combines garden vegetables with spiced tender lamb

Lamb ishtew

Method

1. Heat the coconut oil in a large heavy-bottomed saucepan and toss in the cloves, shredded ginger, garlic, chillies and curry leaves.

2. Tip in the meat and fry until browned. Pour over enough water to cover and simmer the meat for about an hour or so until tender. Remove the lamb and curry leaves from the pan and strain the stock. Set aside.

3. Blanch the carrots, beans and cauliflower florets until they are half-cooked. Drain the vegetables in a sieve.

3. Heat the coconut oil in a large saucepan and add the shredded ginger, chillies and curry leaves. After about 30 seconds, pour in the stock and bring to a simmer. Add the mashed potato to the stock and stir over a moderate heat until thickened.

4. Add the blanched vegetables to the pan and simmer until they are tender. Tip in the cooked meat and reheat. Just before serving, pour in the coconut milk. Reheat over a gentle heat but don't boil otherwise the coconut milk may split and curdle. Garnish the stew with deep-fried curry leaves and serve straight away.

Cooks Notes:
Coconut milk is sold in cartons and tins from supermarkets. Curry leaves can be found at Asian grocers.

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Serves: 5

Prep: 30 min
Cook: 1 hr 40 min

Ingredients
3 tbsp coconut oil
6 Cloves
3cm piece of fresh root ginger, shredded
3 garlic clove, chopped
2 green chillies, shredded
12 curry leaves
800g boneless lamb, cut from the leg into 4 cm pieces
about 750ml water
3/4 tsp coarsely ground peppercorns
1/4 tsp cardamom powder

For the spiced vegetables:

3 tbsp coconut oil
3 cm piece of fresh root ginger, shredded
1 green chilli, shredded
1 small carrots, diced
100g beans, chopped
100g cauliflower florets
200ml coconut milk
1 medium potato, boiled and mashed
deep-fried curry leaves, to garnish