Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons ghee or oil
- 1 large onion, finely sliced
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 4 green cardamom pods
- 1 cup plain yogurt, whisked
Instructions
- Season lamb with salt. In a Dutch oven, heat ghee or oil over medium-high heat; brown lamb in batches. Set aside.
- In the same pot, sauté onions until golden brown. Add garlic and ginger; cook for 1 minute.
- Stir in spices (Kashmiri chili powder, cumin, coriander, turmeric, cinnamon) and toast for about 2 minutes.
- Return lamb to pot; mix well with spices. Add whisked yogurt and just enough water or broth to cover the meat.
- Cover pot and reduce heat to low; simmer for about 2 hours until lamb is fork-tender. Stir occasionally.
- Check seasoning before serving hot over rice or alongside naan.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg