Zutaten für Madrasi Gosht Chopped Lamb
- Boneless Lamb
- 1 tsp salt
- Coriander Powder
- Ground Cumin
- Cayenne Pepper
- Ground Black Pepper
- Vegetable Oil
- 1 tsp mustard seeds
- Curry Leaves
- 1 large onion, finely chopped
- Fresh Ginger
- 1/2 cup water (or more, as needed)
- 1 tbsp lemon juice
- 1 tbsp fresh coriander leaves, chopped (for garnish)
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Zubereitung von Madrasi Gosht Chopped Lamb
- In a large bowl, combine the chopped lamb with salt, ground coriander, cumin, cayenne pepper, and black pepper. Mix well to coat the lamb evenly.
- Let the marinated lamb rest at room temperature for 30 minutes.
- Heat vegetable oil in a heavy-bottomed skillet or Dutch oven over medium heat.
- Add mustard seeds and immediately cover the pan to prevent splattering. Cook until the seeds begin to pop (about 30 seconds).
- Add the chopped onion and grated ginger to the skillet. Cook, stirring occasionally, until the onion is lightly browned (about 5-7 minutes).
- Add the marinated lamb to the skillet and stir to combine with the onion mixture. Cook for about 5 minutes, stirring occasionally, to brown the lamb slightly.
- Pour in 1/2 cup of water. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 30-45 minutes, or until the lamb is extremely tender and easily pierced with a fork. Do not stir during simmering.
- Check the sauce consistency. If it's too thin, increase the heat slightly and cook uncovered until it thickens to your desired consistency.
- Once the lamb is tender and the sauce has thickened, remove from heat and stir in the lemon juice.
- Garnish with fresh chopped coriander leaves.
- Serve hot with rice or naan bread.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
14 g
Zucker
3g
Fett
55g
Kohlenhydrate
0g
