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Ingredientes
- 4 lb Boneless, trimmed lamb shoulder Salt to taste Freshly-grnd black pepper to taste
- 1 c. Vegetable oil
- 3 x Onions diced
- 2 Tbsp. Pureed garlic
- 2 Tbsp. Black mustard seeds
- 2 Tbsp. Garam masala
- 2 tsp Turmeric
- 2 tsp Grnd cardamom
- 2 tsp Grnd cumin
- 1 tsp Dry red pepper flakes
- 2 quart Brown lamb stock or possibly canned chicken broth
- 6 x servings Warm cooked basmati rice Orange Dal With Ginger And Garlic see * Note Plain yogurt Fried Onions see * Note
Direcciones
- 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 till golden on all sides, then reserve on a platter.
- In same pot, cook onions, stirring occasionally, till golden brown. Reduce heat to medium, add in garlic and all dry spices, and cook about 3 min, 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 min. Occasionally skim and throw away fat which rises to the top.
- Ladle hot stew over a bed of basmati rice and serve with Orange Dal With Ginger And Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 6 servings | |
| Calories 397 | |
| Calories from Fat 338 | 85% |
| Total Fat 38.36g | 48% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.94g | |
| Cholesterol 0mg | 0% |
| Sodium 503mg | 21% |
| Potassium 435mg | 12% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.62g | 2% |
| Protein 5.26g | 8% |
