Ingredients and Weight: - Lamb shoulder, boneless, skinless: 2 lbs - Onion, chopped: 1 large - Garlic cloves, minced: 4 - Ginger, grated: 1 tbsp - Yogurt, plain: 1 cup - Whole spices (cinnamon stick, cloves, cardamom pods, bay leaf): 1 tsp each - Kashmiri chili powder: 1 tbsp - Turmeric powder: 1 tsp - Cumin seeds: 1 tsp - Coriander powder: 1 tsp - Salt to taste - Vegetable oil: 1/4 cup - Cilantro, chopped (for garnish): 1/4 cup
Preparation Time: 20 minutes Cooking Time: 2 hours (including marinating time) Difficulty Level: 2/5 (Moderate)
Preparation Method Steps: 1. Cut the lamb into bite-sized pieces and marinate it in the yogurt, whole spices, chili powder, turmeric, cumin, coriander, ginger, garlic, and salt for at least 1 hour or overnight. 2. Heat the oil in a large pot or Dutch oven over medium heat. 3. Add the onion and cook until softened and translucent. 4. Add the marinated lamb and cook until browned on all sides. 5. Add enough water to cover the lamb by about 1 inch. Bring to a boil, reduce heat, and simmer for 1 hour, or until the lamb is tender. 6. Garnish with cilantro and serve hot over rice or naan bread.
Nutritional Information: - Calories: 350 per serving (8 servings) - Protein: 30g per serving - Fat: 15g per serving - Carbohydrates: 25g per serving
Dish Characteristics: - Rich and flavorful - Aromatic and aromatic - Tender and juicy lamb - Vibrant red color from Kashmiri chili powder - Versatile dish that can be served as a main course or appetizer
User Comments: - "This dish was absolutely delicious! The lamb was so tender and the sauce was full of flavor." - "I love the blend of spices in this dish. It's not too spicy, but it has a nice kick." - "This is one of my favorite Indian dishes. It's always a hit with my guests." - "I wasn't sure what to expect, but this dish exceeded my expectations. It was so good!"
Special Precautions and Tips: - Use a good quality Kashmiri chili powder for the best flavor. - If you don't have a Dutch oven, you can use a large saucepan or pot. - Serve the lamb with rice or naan bread to absorb the delicious sauce. - Leftover lamb can be reheated and stored in the refrigerator for up to 3 days.