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Indian Lamb

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Ingredients
  Lamb shoulder 1 1⁄2 Pound, boned and cut into 1 inch cubes
  Ground coriander 1⁄2 Teaspoon
  Cardamom 1⁄2 Teaspoon
  Poppy seeds 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Ginger piece 2 Inch, finely chopped
  Garlic 2 Clove (10 gm), crushed
  Natural yogurt 1⁄2 Pint
  Butter 1⁄2 Ounce
  Onion 1 Large, peeled, finely chopped
  Flaked almonds 1 Ounce
  Chopped parsley 1 Tablespoon (For Garnish)
  Onion 1 Small, peeled and sliced into rings (For Garnish)
Directions

Place the lamb in a bowl with the coriander, cardamon, poppy seeds, cinnamon, cloves, salt and pepper, ginger and garlic.
Mix well then add the yogurt.
Leave lamb to marinate in this mixture for several hours, in a casserole.
Heat the butter, fry the chopped onion until just beginning to brown, do not burn, add the almonds.
Transfer to a plate.
Remove meat from the marinade and brown, return to casserole.
Add the remaining marinade to the frying pan, stir well and pour over the meat in the casserole.
Rinse out frying pan with a little water to obtain all juices, add to the casserole with fried onion rings and almonds.
Cover and simmer for 1 hour or until the meat is tender.
Serve on a bed of saffron rice garnished with parsley and onion rings.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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