Lamb Stew

This traditional Mauritian stew is made by cooking lamb with onions, garlic, ginger, herbs, spices, tomatoes and potatoes.


  1. 1 kg lamb, cut into cubes
  2. 2 potatoes, cut into quarters
  3. 2 tablespoon thyme leaves
  4. 3-4 curry leaves
  5. 1 small onion, sliced
  6. 1 tables1 tablespoon cumin powder
  7. 2 tablespoon garlic paste
  8. 2 tablespoon ginger paste
  9. 250 grams diced tomatoes
  10. 2 tablespoons chopped coriander leaves
  11. 1 red chili, sliced 
  12. 2 tablespoons oil
  13. Salt
  14. Lukewarm water


  1. Marinate the lamb with 1 tablespoon ginger and garlic paste and 1 tablespoon thyme leaves and allow to rest for 30 minutes
  2. Heat oil in a large pot
  3. Add the lamb, cover and cook until all the excess water of the lamb evaporates and it starts to release some fat
  4. At this point toss in the remaining thyme leaves, sliced onion and stir well
  5. Add some lukewarm water and cook until the lamb is 3/4 done (Check occasionally and add more water if required)
  6. When the lamb is half done add the potatoes, diced tomatoes and the remaining ginger and garlic paste (If you chose to add chili, toss in the chili at this point)
  7. Add some more lukewarm water according to prefered consistency
  8. Season with salt cover and cook on medium heat until the lamb and potatoes are completely done
  9. Turn off the heat and garnish with chopped coriander leaves

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