110 minutes
A rich and aromatic lamb dish featuring tender cubes of meat, fragrant spices, and crispy fried onions.
Boneless Lamb Shoulder, cut into 1–1½ inch cubes, excess fat trimmed
0 lb
Onions, peeled, halved, and thinly sliced
each
tablespoons
each
Black Cardamom Pods, optional
each
each
Whole Cumin Seeds
teaspoons
Whole Dried Red Chilies, optional
each
Whole Black Peppercorns
each
Ginger, peeled and minced
0.25 inches
Salt, to taste
teaspoons
1. Crisp the Onions
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat until very hot. Fry the onions, stirring occasionally, until they are dark brown and crisp, about 15 minutes. Be careful not to burn them. Using a slotted spoon, transfer the onions to paper towels to drain and set aside.
2. Bloom the Spices
In the same pot, add the green and black cardamom pods, bay leaves, cumin seeds, dried red chilies, peppercorns, and minced ginger. Fry for about 1 minute until the bay leaves darken and the ginger becomes aromatic.
3. Brown the Lamb
Place the lamb and salt into the pot with the spices. Sauté for 5 minutes until the meat starts to sizzle. Cover the pot, reduce the heat to low, and simmer gently for about 1 hour and 10 minutes, or until the lamb is tender.
4. Finish with Onions
Uncover the pot, stir in the previously fried onions, and increase the heat to medium. Cook for an additional 3 to 5 minutes, stirring delicately to avoid breaking the meat. Evaporate any excess liquid, ensuring the meat is well-browned with the spices clinging to it.
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