75 minutes
A hearty dish combining the rich flavors of lamb and mushrooms with caramelized onions and aromatic spices.
Boned Lamb Shoulder, trimmed and cubed
0 lb
Medium Onions, peeled and sliced into 1/8-inch half-rings
each
to taste
Black Onion Seeds (Kalonji)
teaspoons
teaspoons
Cumin Seeds
teaspoons
Fenugreek Seeds
0 seeds
cups
teaspoons
teaspoons
teaspoons
Fresh Mushrooms, cleaned and cut
0 lb
1. Prepare Lamb and Onions
Pat the lamb cubes dry with paper towels. Peel and halve the onions, then slice them into thin 1/8-inch half-rings.
2. Caramelize Onions
Heat vegetable oil in a 12-inch skillet over medium heat. Add the sliced onions and fry them for about 8-10 minutes until dark brown spots form. Remove the onions with a slotted spoon and set them aside in a bowl.
3. Cook Spices and Lamb
In the same skillet, add the black onion seeds, fennel seeds, cumin seeds, and fenugreek seeds. Cook for a minute or two until aromatic. Add the lamb and fry for about 5-10 minutes until browned.
4. Add Yogurt and Season
Beat the yogurt with a little water until smooth. Pour into the skillet with the lamb. Add salt, freshly ground pepper, and cayenne pepper. Bring to boil, cover, reduce heat, and cook for 25 minutes.
5. Add Mushrooms
Add the mushrooms to the skillet. Stir, cover, and cook for another 25 minutes.
6. Combine and Reduce
Add the fried onions back into the skillet. Raise the heat and let the mixture boil for about 5 minutes, reducing the liquid until only the fat remains.
Use organic, grass-fed lamb for richer flavor and tenderness, and source fresh vegetables.
Pat dry and brown in batches on high heat without overcrowding for proper caramelization.
Add garlic, ginger, and tomatoes in stages to build complexity without burning.
Toast ground spices in oil to intensify flavors and add depth to the dish.
Soften and lightly caramelize onions to bring out sweetness, complementing the mushrooms and lamb.
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