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4 lb Boneless trimmed lamb shoulder
Salt and freshly ground black pepper, to taste
1 c Vegetable oil
3 Onions; diced
2 tb Pureed garlic
2 tb Black mustard seeds
2 tb Garam masala
2 ts Turmeric
2 ts Ground cardamom
2 ts Ground cumin
1 ts Dried red pepper flakes
2 qt Brown lamb stock or canned chicken broth
Cooked basmati rice
Orange Dal with Ginger and Garlic, see recipe
Fried Onions; see recipe
Cut meat, as uniformly as possible, into 2 by 3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt (see Homemade yogurt recipe in this collection, if desired) and Fried Onions. Serve immediately.
Yield: 6 servings