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Braised Royal Lamb
An Indian dream of a dish out of Philomenas' kitchen
(for 8 persons)
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INGREDIENTS
100 g | light vegetable oil |
2 | onions, thinly sliced |
1 tbsp | garlic, minced |
2 tbsp | fresh ginger, minced |
1/2 ts | ground cumin |
1/2 ts | ground nutmeg |
3/4 ts | cinnamon |
1 ts | garam masala |
1/2 ts | cayenne pepper |
1 ts | paprika |
1.4 kg | lamb meat for stew |
1 | cup yoghurt |
1 | cup sour cream |
1/4 tbsp | salt |
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PREPARATION
Heat the vegetable oil in a deep pan. Fry the onion rings on low fire for about 15 minutes until they are lightly brown. Add the minced garlic and ginger and fry for 2 minutes. Rapidly add all the spices and fry all together.
Cut the lamb (preferably from the leg) in 3cm cubes. Add to the pan and fry until brown on all sides.
Add half of the yoghurt and half of the sour cream and bring to cook. Reduce heat and braise the lamb in covered pan for about 2 hours.
Add the remaining yoghurt and sour cream, stir thouroughly and serve with a pilaw rice.
Our wine suggestion:
A young red wine such as Pinot Noir or Beaujolais.
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© Julia Etter & Martin Kristen, 1997-2022
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