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Lamb With Lemons And Olives

world.food's picture
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Ginger powder 1 Pinch
  Saffron threads/Crushed saffron 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Boneless lamb shoulder 2 Pound, cut into 1 inch cubes
  Finely chopped onions 2 Cup (32 tbs)
  Finely chopped garlic 1⁄4 Teaspoon
  Coriander sprigs 6
  Lemons 2 , quartered and seeded
  Green olives 16 Small
  Water 3 Cup (48 tbs)
Directions

MAKING
1. In a heavy bottomed 12 inch skillet, place olive oil, ginger powder, salt and saffron. Mix well.
2. Add lamb and coat well with this mixture.
3. Add garlic, onions, lemons and coriander.
4. Add 3 cups of water and almost cover the lamb in that liquid. If not enough, add more water.
5. Bring this to a boil.
6. Once boiled, cover and cook on a low flame for about 1 hour or till lamb is well cooked.
7. Transfer cooked lamb on to a plate and boil remaining sauce once again, uncovered, till it thickens.
8. Remove coriander sprigs from this mixture.
9. Add cooked lamb and olives to reduced sauce and cook on a low flame for 4 to 5 minutes.

SERVING
10. Transfer on to a serving bowl and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
85 Minutes

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