Rajasthani Lamb
Lamb with dried red chillies
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Heat
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Serves
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Prep 10 mins
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Cook 50 mins
A gorgeously hot lamb dish cooked with lots of dried red chillies and yoghurt
Hari says
This is a lovely lamb dish originating in the Rajasthan region. It has two unique features firstly the dish uses of lots of dried chillies and secondly the sauce is made with yoghurt. There are different ways of putting this dish together, you can either make up a marinade by grinding the spices and mixing with the yoghurt to infuse flavour into the meat or you can do it this way. I like to use whole spices in my dishes so I cook the dish with the whole spices and leave it to cook low and slow until the meat just melts away. It's also fantastic when cooked with mutton.
- Ingredients
- Method
- 900g leg of lamb, trimmed and cubed
- 1 tbsp rapeseed oil (or vegetable oil)
- 1 tsp cumin seeds
- 5 cloves
- 6 green cardamom
- 1 bay leaf
- 10 dried chillies
- 5 onions, diced
- 6 garlic cloves
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 200ml full fat Greek yoghurt
Method
- Heat the oil in a heavy based pan and add the cumin seeds, once they sizzle add the 10 chillies, cracked cardamom, cloves and bay leaf.
- Add the onion and on a gentle heat, after a few minutes add the garlic and cook for about 20 minutes until golden brown.
- Stir in the ginger then increase the heat and stir in the meat to seal and cook for about 10 minutes.
- Add the salt, turmeric and chilli powder.
- Whisk the yoghurt and pour into the meat. Heat through and then reduce the temperature and place the lid on the pan. Leave this to simmer away very gently for about 40 minutes to 1 hour, stirring occasionally.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 324 |
| Fat (g) | 16 |
| of which saturates (g) | 6 |
| Carbohydrates (g) | 16 |
| of which sugars (g) | 3 |
| Fibre (g) | 3 |
| Protein (g) | 36 |
| Salt (mg) | 577 |
This goes well with
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Comments
Comments (10)
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Hari Ghotra
Thanks for trying it - really nice to hear you are trying different recipes on the website. Thanks so much for your feedback Hari
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Hari Ghotra
Great - you did make it so pleased it came out ok! -
Hari Ghotra
Hi Ann so sorry I didn't reply sooner. 2 very large onions will be enough this does require lots of onions but they cook right down giving you a delicious thick sauce. Hope it cam out ok. Thanks Hari -
Ann
Made it tonight and it was Delish. Thanx xx -
Ann Talbott
Hi Hari when you say 5 onions ...what size are they. I am going to make this tonight but I only have very large onions x -
Hari Ghotra
Hi Nigel That's fantastic - glad it worked out. Thank you so much for the feedback too. Hari -
Nigel
Hello Hari,
I cooked this last night using the five onions and the result was excellent. As you said, the sauce was thick and creamy, slightly sweet but with the hint of chilli coming through. The meat was lovely and tender. A very good dish that I will cook again. -
Hari Ghotra
Hi Nigel, I know it sounds a lot but they will cook right down an you need a lovely thick sauce for this one so yes five onions. let me know how you get on. Thanks Hari -
Nigel
Hello Hari,
I want to cook this dish, but I thought I would double check on the amout of onions first - five?
Thanks for your help, I am so enjoying cooking through your recipes.
Bev Booth
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