This aromatic lamb stew is a really warming recipe with spices that will be tasting particularly good on a cold day. The ingredients lists lamb however you could also make this with some tasty mutton.

You can find out more about where and how we choose our lamb here >>

Ingredients For Aromatic Lamb Stew

700g lamb leg or mutton from Morley Butchers diced into large cubes
Salt and freshly milled black pepper
1tsp fennel seeds
1tsp cumin seeds
1tsp cardamom pods, bruised
2tsp curry powder
2tbsp sunflower oil
850ml hot lamb stock from Morley Butchers
1 x 400g can chopped tomatoes
Large bunch fresh mint leaves, roughly chopped
100g/4oz red lentils
Extra freshly chopped mint leaves, to garnish

Cooking Method For Aromatic Lamb Stew

Place the spices in a dry pan and dry fry for 1-2 minutes to release the aromatic oils. Then transfer to a pestle and mortar and crush to form a powder. Alternatively you can place the spices in a clean tea towel and crush with a rolling pin.

Place the diced lamb in a large bowl, season well with salt and pepper. Stir in the spices getting an even distribution of the flavours.

Heat the vegetable oil in a large casserole pan and brown the lamb. Do this in batches to keep the heat in the pan for the browning.

Return all the meat to the pan and add in the stock, chopped tomatoes and the roughly chopped mint (remember to keep some back for the garnish). Bring to the boil, cover and simmer gently, stirring occasionally for 2-2½hours. Alternatively you can cook in the oven on a low heat for a similar time. To prevent the dish from drying out you can place a sheet of grease-proof paper on the top – use the lid to cut the right shape.

Add the lentils, cover and simmer for a further 25-30 minutes until they are soft and melting into the sauce.

You can serve right away with some fresh crusty bread but this is also a dish that can be kept to eat later without coming to any harm.

This aromatic lamb stew recipe is from the give them a visit for some more meaty recipes