Lamb with Shallots
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 50 mins
Hari says
This is a really flavoursome lamb dish that's cooked with whole pearl shallots for added texture and flavour. The gorgeous little onions add a warming sweetness when fried. Once they are all wrapped up in the deeply hearty flavour of masala sauce they add a delicious bite and crunch to the dish.
- Ingredients
- Method
- 20g unsalted butter
- 200g mini shallots or pearl onions, peeled
- 1 tbsp vegetable oil
- 1 bay leaf
- 10 cloves
- 8 cardamom
- 8 dried chillies
- 4cm stick cassia bark
- 2 onions finely sliced
- 1 tsp turmeric
- 1 tsp salt
- 6 garlic cloves, sliced
- 3 tbsp ginger, grated
- 200g tinned tomatoes
- 1kg diced leg of lamb or neck fillet
- 2 tsp garam masala
- 2 tsp coriander seeds, crushed
- ½ tsp mace powder
- 1 tsp cumin seeds crushed
- 2 tsp black peppercorns, crushed
- Handful of coriander leaves, chopped
- 2 tsp ginger, finely shredded
Method
- Melt butter in pan and fry the small onions for a few minutes until golden brown. Remove and set to one side.
- Add the oil to the pan and fry the bay, cloves, cardamom, chillies and cassia bark.
- Add the sliced onions and cook until they become translucent
- Stir in the turmeric, salt, ginger and garlic to soften then add the tomatoes. Stir and cook for 5 minutes until the tomatoes break down.
- Add lamb and stir to coat with the masala, cook on a high heat for about 20 minutes to brown the meat.
- Reduce the heat to lowest setting and cover with the lid and leave to simmer for 30-40 minutes.
- Open the pan and stir in all the ground spices (garam masala, coriander, mace, cumin, black pepper)
- Add the whole fried shallots back into the pan and stir. Leave them to soak up the flavours.
- Check the seasoning and adjust if required. Sprinkle with coriander and shredded ginger to serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 607 |
| Fat (g) | 35 |
| of which saturates (g) | 16 |
| Carbohydrates (g) | 32 |
| of which sugars (g) | 6 |
| Fibre (g) | 11 |
| Protein (g) | 49 |
| Salt (mg) | 628 |
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Comments
Comments (6)
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Hari Ghotra
Hi Anja Lovely to hear from you - ok so this is probably one of the biggest errors people make when they cook Indian food. To get the depth and flavour of the meat you need to let the meat cook low and slow and what you will find is that the juice and gravy comes from the meat leaving it super tender and full of flavour. Once it's cooked you can then add your water if you want more gravy. For this dish, this method works and I assure you it won't burn. Low and slow is the answer. Does that help? Thanks Hari
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Jon
For me the name of the dish didn't get me exited - when I cooked it the taste certainly did! I used leg - cooked high for 20 minutes to brown and then 50-60 min very low - maybe less time on high?-
Hari Ghotra
Hi Jon Ideally about 40 mins then check to see if it's tender, if not leave for a while longer. Hope that helps. Thanks so much for your comments. Hari
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Jon
This was really tasty - and actually one of my favorties so far from you - the only thing was that the lamb was a little tough - not too bad - I'm not too sure why either - I am presuming it may have been cooked a little too long-
Hari Ghotra
Hi Jon Thats fantastic - this one doesn't seem to get much love so really pleased to hear you loved it. Low and slow is the key with lamb - what cut did you use? Thanks Hari
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Anja
I am very excited to cook this dish, but I lack experience in cooking, so I have a question regarding the cooking process. Does it not require any water when cooking the lamb? Will it not stick to the pan otherwise? Or do I constantly need to stir the meat? I have only tried some recipes where you let the lamb change colour in oil for about 5 minutes and then add water, so I would be very happy to get your advice on that, please.
Have a lovely evening,
Anja
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