I know, I know. It’s been a very long Holiday, but I really needed it, and I’m glad that while I was away you guys were still visiting my blog. Thank you so much.
You must be wondering where did I go and what did I do? Right? Hmmmm, well that needs a whole blog post, and I’m not going to tell you details now, I want to keep you guessing.
For now, I will leave you with my first recipe after a very looooong holiday. Lamb in spicy thick gravy, it’s an Indian dish served in weddings and on special occasions, (You remember how I love Indian food).
Tender lamb pieces in thick, spicy, and yummy gravy that usually have lots of Ghee (clarified butter), but I thought it’s better to go easy on my waist and yours.
It’s an easy dish to put together but the lamb needs to cook for a while. I have used a pressure cooker and it was ready in 20 minutes. If you don’t have a pressure cooker, you will need to let this bad boy boil on medium heat for around to hours. Don’t cuss me out, you know how red meat is, I got nothing to do with it.
Now here is the recipe …
- 1 lb lamb cut in small cubes (you can use beef)
- 3 tablespoon cooking oil
- 1 large onion finely chopped
- 2 tomatoes chopped
- 3 garlic cloves minced
- 1 red chili cut in half
- 1 teaspoon ginger powder
- ½ teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon cardamom powder
- ½ teaspoon garam masala powder (I have found that all spice gives almost the same taste)
- Salt to taste
- 1 tablespoon tomato paste
- 4 cup boiling water
- In a pan add the oil and when hot add the lamb cubes. Cook until you see brown patches on both sides of the lamb and the water completely evaporates.
- Add the onion and stir until the onion is translucent.
- Add the tomatoes, red chili, garlic, and stir until the water from the tomatoes evaporates.
- Pour 4 cups of boiling water and all the spices, salt, and tomato paste to the lamb. Let the mixture come to a boil. Cover and let cook until the lamb is cooked and you should end up with thick gravy.
- Serve with Indian bread or with rice.
- PS: If you have a pressure cooker, pour enough water to almost cover the lamb and cook after the first whistle on medium low heat for 20 minutes.