| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless trimmed lamb shoulder |
|
|
Salt and freshly ground black pepper, to taste |
| 1 |
c |
Vegetable oil |
| 3 |
|
Onions; diced |
| 2 |
tb |
Pureed garlic |
| 2 |
tb |
Black mustard seeds |
| 2 |
tb |
Garam masala |
| 2 |
ts |
Turmeric |
| 2 |
ts |
Ground cardamom |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Dried red pepper flakes |
| 2 |
qt |
Brown lamb stock or canned chicken broth |
|
|
Cooked basmati rice |
|
|
Orange Dal with Ginger and Garlic, see recipe |
|
|
Plain yogurt |
|
|
Fried Onions; see recipe |
INSTRUCTIONS
FOR SERVING
FOR GARNISH/ACCOMPANIMENT
Cut meat, as uniformly as possible, into 2 by 3-inch cubes. Generously
sprinkle with salt and pepper. Heat oil in a large Dutch oven over high
heat. Cook meat until golden brown on all sides, then reserve on a platter.
In same pot, cook onions, stirring occasionally, until golden. Reduce heat
to medium, add garlic and all dry spices, and cook about 3 minutes,
stirring occasionally. Return meat to pan and pour in lamb stock. Bring to
a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes.
Occasionally skim and discard fat that rises to the top.
Ladle warm stew over a bed of basmati rice and serve with Orange Dal with
Ginger and Garlic. Garnish with yogurt (see Homemade yogurt recipe in this
collection, if desired) and Fried Onions. Serve immediately.
Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A11
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”