Indian Stew

For the Indian Stew, peel the potatoes and cut into small cubes. Also cut the pumpkin meat and the lamb meat into 2 – 3 cm cubes.

Clean the green beans and cut them into pieces about 2 cm long. Peel the onion, halve it and cut it into strips, wash the chili peppers and cut them into rings.

Heat the ghee in a deep pan and fry the onions with cinnamon, cloves, pepper, ginger-garlic paste, chili rings and curry leaves until the onions are light brown.

Then add the meat and fry for 3 minutes. Add potatoes, peas, green beans and pumpkin, pour coconut milk and about 100 ml water and season with salt.

Cook on low heat with the lid closed for about 35 minutes. Arrange the Indian stew and serve.

Preparation Tip:

It goes well with basmati rice. Indian stew is an Indian interpretation of the British classic.

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