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Spicy Shoulder Of Lamb

fast.cook's picture
  Onions 6 Medium, finely chopped
  Butter 5 Tablespoon
  Lamb shoulder 1 1⁄2 Pound, cut in 3/4-inch cubes
  Chopped coriander 1 1⁄2 Tablespoon
  Turmeric 3⁄4 Tablespoon
  Cumin 1⁄2 Tablespoon
  Grated ginger 1 Teaspoon
  Red chilies To Taste
  Yogurt 1⁄2 Cup (8 tbs)
  White seedless raisins 1⁄4 Cup (4 tbs)
  Tart apple 1 Small, chopped
  Tomatoes 3 , peeled, seeded, and chopped
  Red wine 1⁄2 Cup (8 tbs)
  Rice pilaf 1
  Salt To Taste
  Pepper To Taste

In a deep 10-inch pan that has a lid, cook onions in butter until well browned.
This takes 8-10 minutes, as a lot of moisture is given off by the onions.
Add lamb, coriander, turmeric, cumin, and ginger.
Cook over medium heat, stirring constantly, 10-12 minutes.
Add chili, salt, pepper, yogurt, raisins, apple, and tomatoes.
Stir well with wooden spoon and cook without a lid until all moisture has been absorbed, which takes 25-30 minutes (there is a lot of moisture).
Add wine, cover, cook until meat is tender, 20-30 minutes.

Recipe Summary

Main Dish

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Spicy Shoulder Of Lamb Recipe