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PrintBRAISED LAMB AND YOGURT
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Process the onion, ginger, garlic with seeds and juice until well combined. Marinate the lamb with the onion mixture and stir until lamb is well coated, cover; refrigerate for several hours.
- Heat the ghee in large saucepan, add cayenne pepper, turmeric and garam masala; stir for a minute.
- Stir in the yogurt, then add in the lamb; cook until lamb is well browned. Stir in combined cream and water, cook, uncovered, for about an hour or until lamb is tender.
- Stir in chickpeas and tomato, followed by the flour paste with water; stir over high heat until sauce boils and thickens. Serve sprinkled with parsley.
INGREDIENTS
- 420 grams can chickpeas, rinsed, and drained
- 220 grams medium tomatoes, chopped
- 150 grams brown onion, chopped
- 3 kg leg of lamb, boned, chopped
- ½ teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1½ teaspoon garam masala
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, crushed
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon cardamom seeds
- 4 teaspoons lime juice
- 2 tablespoon ghee
- 150 grams plain yogurt
- 150 grams cream
- 200 ml water
- 1 tablespoon plain flour, mix with 1 tablespoon of water
- Salt, to taste
- 2 tablespoon chopped fresh parsley
8 comments for “Braised Lamb and Yogurt”
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Too many ingredients. Many kinds of ingredients I couldn't find. Can we replace them? lolbeans
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