Go Back

Lamb and Vegetable Stew

Janine
Print Recipe Pin Recipe
Course Main Course
Cuisine persian
Servings 8

Ingredients
  

Lamb Marination

  • 1 Kg Lamb Ribs
  • 3 Minced Garlic
  • 1 Tbsp Olive Oil
  • 2 Tsp Cumin Seeds
  • 2 Tsp Turmeric
  • 2 Tsp Nutmeg
  • 1 Tsp Cayenne Pepper
  • 2 Bay Leaf
  • 1 Tsp Black Pepper
  • 1 Tsp salt
  • 1 Tbsp Tomato Paste

For the Stew

  • 2 Tbsp Ghee
  • 2 Large Onions
  • 6 Chopped Carrots
  • 1/2 Tube Tomato Paste
  • 1 Liter Boiling Water
  • 500g Boiled mini Potatoes
  • 2 Chopped yellow peppers
  • 3 ChoppedCourgettes

Instructions
 

  • Start by adding all the ingredients with the lamb, mix and leave it to marinate for 24hrs in the fridge.
  • In a pressure cooker start by adding ghee and the sliced onions. Cook until the onions have softened.
  • Then add the marinated lamb and cook until brown.
  • Add the sliced carrots followed by the tomato paste and water.
  • Pressure cook for 30 minutes then add the boiled mini potatoes, mixed peppers, courgette and lamb stock. then pressure cook for another 15 minutes.
  • Release the pressure and serve with persioan rice.