Ingredients
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1 pound boneless lamb shoulder meat, cut into bite-size pieces
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¼ cup ghee (clarified butter)
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1 tablespoon minced fresh ginger
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½ teaspoon finely chopped garlic
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1 small yellow onion, sliced thinly
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1 teaspoon crushed red chili flakes
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1 tablespoon grated fresh root ginger
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1 tablespoon ground cumin seeds
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2 cloves garlic, smashed and peeled
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1 tablespoon ground coriander seeds
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1 tablespoon turmeric powder
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1 can (~16 oz.) whole tomatoes, drained and chopped
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Salt, to taste
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Pepper, to taste
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1 ¾ cups cooked split red lentils
Directions
Subtitle: Enjoy This Delicious And Flavorful Lamb Curry Recipe
Description: In this recipe, you will learn how to prepare a scrumptious lamb curry that embraces the rich flavors and spices typical of Indian cuisine. The lamb is tenderized using garam masala and ground coriander seeds before being cooked in a savory tomato sauce. This recipe also offers a great opportunity to experiment with different types of lentils, such as split red lentils, which give the curry a rich texture. So, let’s get started!
Ingredients:
– 1 pound boneless lamb shoulder meat, cut into bite-size pieces
– ¼ cup ghee (clarified butter)
– 1 tablespoon minced fresh ginger
– ½ teaspoon finely chopped garlic
– 1 small yellow onion, sliced thinly
– 1 teaspoon crushed red chili flakes
– 1 tablespoon grated fresh root ginger
– 1 tablespoon ground cumin seeds
– 2 cloves garlic, smashed and peeled
– 1 tablespoon ground coriander seeds
– 1 tablespoon turmeric powder
– 1 can (~16 oz.) whole tomatoes, drained and chopped
– Salt, to taste
– Pepper, to taste
– 1 ¾ cups cooked split red lentils
Instructions:
1. Heat a large pot over medium heat. Add the ghee to the pot and allow it to melt completely. Then add the ginger, garlic, onion, and red chili flakes to the pot. Cook, stirring frequently, until the onions soften slightly, about 5 minutes.
2. Next, add the root ginger, cumin seeds, garlic, ground coriander seeds, and turmeric to the pot. Stir well to combine, then remove from heat.
3. Season the lamb pieces generously with salt and pepper. Coat them in a bowl with the prepared garam masala mixture. Let sit for 10 minutes while you prepare the rest of the ingredients.
4. Meanwhile, in a separate pot, bring 4 quarts of water to a boil. Once boiling, add the split red lentils. Reduce the heat to low and simmer for approximately 30 minutes, or until the lentils have softened enough to be easily handled.
5. While the lentils are cooking, return the lamb pieces to the first pot along with the garam masala mixture. Gently mix together the lamb, seasonings, and garam masala.
6. Pour the tomatoes, salt, and pepper into the pot with the lamb mixture. Bring everything to a gentle simmer, partially covered, and cook for 2 hours. Check occasionally, adding more liquid if necessary, to prevent the mixture from sticking to the bottom of the pot.
7. After 2 hours, add the lentils to the stew and continue cooking for another hour. Remove the lamb pieces from the pot and set aside to cool briefly.
8. Using two forks, shred the lamb into small pieces and return them to the pot. Simmer for 5 additional minutes to reheat and blend all the flavors. Taste test and adjust the seasonings, if needed. Serve hot.
Servings: 6-8 servings
Difficulty Level: Moderate
Nutrition Facts:
Calories Per Serving: 485 Calories
Total Carbohydrate: 53 g
Dietary Fiber: 25 g
Total Sugars: 1 g
Protein: 32 g
Saturated Fats: 7 g
Cholesterol: 150 mg
Total Time Needed: 5 hours (including soaking lentils and resting lamb)
Note: If you prefer your lamb cooked less tender, reduce the cooking time accordingly.
Steps
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1
Done
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Heat a large pot over medium heat. Add the ghee to the pot and allow it to melt completely. Then add the ginger, garlic, onion, and red chili flakes to the pot. Cook, stirring frequently, until the onions soften slightly, about 5 minutes. |
|
2
Done
|
Next, add the root ginger, cumin seeds, garlic, ground coriander seeds, and turmeric to the pot. Stir well to combine, then remove from heat. |
|
3
Done
|
Season the lamb pieces generously with salt and pepper. Coat them in a bowl with the prepared garam masala mixture. Let sit for 10 minutes while you prepare the rest of the ingredients. |
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4
Done
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Meanwhile, in a separate pot, bring 4 quarts of water to a boil. Once boiling, add the split red lentils. Reduce the heat to low and simmer for approximately 30 minutes, or until the lentils have softened enough to be easily handled. |
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5
Done
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While the lentils are cooking, return the lamb pieces to the first pot along with the garam masala mixture. Gently mix together the lamb, seasonings, and garam masala. |
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6
Done
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Pour the tomatoes, salt, and pepper into the pot with the lamb mixture. Bring everything to a gentle simmer, partially covered, and cook for 2 hours. Check occasionally, adding more liquid if necessary, to prevent the mixture from sticking to the bottom of the pot. |
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7
Done
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After 2 hours, add the lentils to the stew and continue cooking for another hour. Remove the lamb pieces from the pot and set aside to cool briefly. |
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8
Done
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Using two forks, shred the lamb into small pieces and return them to the pot. Simmer for 5 additional minutes to reheat and blend all the flavors. Taste test and adjust the seasonings, if needed. Serve hot. |
