315 minutes
A rich and flavorful lamb dish marinated in a blend of spices and cooked to perfection, perfect for pairing with Indian breads or rice.
Boneless Lamb Shoulder, cut into 1-inch cubes
0 lb
Onions, peeled and coarsely chopped
each
Fresh Ginger, coarsely chopped
0 oz
Garlic, peeled and coarsely chopped
cloves
tablespoons
teaspoons
Turmeric Powder
teaspoons
Cayenne Pepper, optional
teaspoons
cups
teaspoons
teaspoons
Whole Black Onion Seeds, if available
teaspoons
tablespoons
1. Trim Lamb and Prepare Marinade
Trim any excess fat and tissue from the lamb cubes. In an electric blender, combine the coarsely chopped onions, ginger, garlic, ground coriander, cumin, turmeric, cayenne pepper, red wine vinegar, and salt. Blend until smooth.
2. Marinate Lamb
Place the trimmed lamb cubes in a bowl and coat them thoroughly with the prepared paste. Cover the bowl and let the meat marinate for 3 to 4 hours. Refrigerate if your kitchen is warm.
3. Cook Marinated Meat
Transfer the marinated meat to a wide 4-quart cooking pot. Add whole fennel seeds and black onion seeds. Cook over medium heat, bring to a gentle boil, then reduce to a simmer. Cook for about an hour, stirring occasionally.
4. Adjust Seasoning and Reduce Liquid
Check and adjust salt to taste. Continue to simmer until the liquid has reduced significantly.
5. Add Vegetable Oil and Finish Cooking
Add vegetable oil to the pot. Stir and fry the meat until it develops a rich, caramelized coating and the sauce clings to the browned pieces.
6. Serve
Transfer the savory lamb delight to a warmed serving dish. Serve with chapatis, parathas, pooris, or rice, along with side dishes like peas, okra, beans, cabbage, or yogurt.
Select fresh, high-quality lamb with a good balance of meat and fat, preferring shoulder or leg cuts for slow-cooked dishes.
Cook the lamb slowly on a low simmer for fall-apart tenderness, using a stovetop, oven, or slow cooker.
Use yogurt and traditional Sindhi spices to marinate the lamb for several hours, or ideally, overnight.
Patiently fry spices and meat until well browned to develop deep, complex flavors, ensuring onions are caramelized and spices are aromatic.
Ensure the gravy is rich and thick, reducing it if necessary after cooking to achieve the right texture.
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