Lamb in Spicy Thick Gravy

HELLOOOOOOO!

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.

However, I wasn’t just having fun all the time, I was able to finish some important projects, meet new people, and of course work on my NEW BLOG!

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 ...

Lamb in Spicy Thick Gravy

Tender lamb cubes in thick and spicy gravy.

5 from 1 vote

Print Rate

Course: Main Meal

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Author: Muna Kenny

Ingredients

• 1 lb lamb cut in small cubes you can use beef
• 3 tablespoon cooking oil
• 1 large onion finely chopped
• 2 to matoes 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

Instructions

• 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.

DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!