Recipes for indian lamb
Indian Lamb Ingredients
4-5 lbs lamb cut into 1″ square cubes
- 6 tbsp oil
- 1 med onion chopped coarsely
- 1 whole bulb garlic (approx 15 cloves) minced
- 3 tsp salt (more if desired, but start with this)
- 3 tsp tumeric powder (yellow curry powder)
- 6 tsp masala powder (allspice)
- 1 bunch cilantro
- fresh chilies (start with little bit, add to desired heat)
- 3 med potatoes, peeled and quartered
- the leaves from 1 stem of curry leaves (optional)
- 4 cups water
How to make Indian Lamb
- In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
- Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
- Add the Masala powder and salt and mix. Cook covered for about 5 mins.
- Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
- Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
- If needed, cook longer until the desired result.
- Garnish with cilantro, serve over rice (basmati is best) and that’s it.
- This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.
- The sauce, when it’s finished should be the same thickness as pancake batter, or clam chowder.
Indian Lamb is ready to serve.
45-50 minutes to make
Indian lamb cutlets Ingredients:
- 11?2 teaspoons cumin seeds
- 11?2 teaspoons coriander seeds
- seeds from 6 green cardamom pods
- 3cm piece cinnamon stick
- 4 cloves
- 3 cloves garlic
- 5cm piece ginger, peeled and chopped
- 1?2-1 teaspoon red chilli powder
- 1 cup (250g) natural yoghurt
- 16 small lamb cutlets (around 750g)
How to make Indian lamb cutlets:
- Heat a frying pan over a medium heat and dry-fry the seeds, cinnamon and cloves for 1 minute until fragrant. Cool. Grind to a powder in a spice blender or mortar and pestle. Add the garlic, ginger and chilli powder and grind to a paste. Transfer to a bowl and combine with the yoghurt.
- Place the cutlets in a non-metal dish and pour the yoghurt masala over. Stir to coat the lamb well.
- Cover and leave to marinate for 2 hours at room temperature or up to 24 hours in the refrigerator.
- Heat the grill or barbecue to very hot then cook the cutlets for 2 minutes each side until browned.