This is a delicious lamb preparation with whole spices and a yogurt-based seasoning without onions or tomatoes. A quick and easy dish full of flavor that goes well with naan, roti or basmati rice. You will love this dish because it is full of flavor and aroma. It is more or less similar to a curry, but has a thicker consistency and therefore goes very well with naan as well as ghee rice or pulao.
Ingredients:
1 pound bone-in lamb
1 tsp ginger garlic paste
1 tsp lemon juice
1/2 cup yogurt
1/2 tsp turmeric powder
1/2 tsp Kashmiri chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 teaspoon each black pepper and garam masala powder
1/2 teaspoon coarsely ground or crushed fennel
1 – 2 tbsp coconut oil
4 cloves
4 green cardamoms
2 black cardamoms
1 x 2 inch cinnamon stick
3 – 4 small bay leaves
1 tsp pink salt or as needed
1 sprig of coriander for garnish
Instructions:
1. Clean the lamb, cut off the skin and fat and wash well. Drain and set aside.
2. Sprinkle lemon juice and salt on top. Add ginger garlic paste and mix well
3. Whisk the yogurt well with a whisk or spoon so that there are no lumps and it is smooth.
4. Add all the spice powders (turmeric, red chili, black pepper and garam masala) to the yogurt, mix well and set aside.
5. Melt 1 – 2 tbsp coconut oil in the Instant Pot on the sauté function and then add all the garam masala spices (bay leaf, cloves, green and black cardamom and cinnamon stick).
6. Now fry the marinated lamb in the Instant Pot with all the spices and 1 teaspoon of crushed fennel until nicely roasted.
7. Pour the whisked yoghurt-spice mixture over the lamb, turn it over and mix so that all the lamb pieces are well coated.
8. Close the lid and pressure cook for 22 minutes until tender and soft.
9. When finished, perform an NPR, then open the lid and return to the sauté setting on low. Cook until the sauce thickens slightly and the oil rises to the top. This is a minimal sauce dish. If the sauce is too thick, sprinkle some water over it and let it cook over low heat until the sauce is the right consistency.
10. As a final touch and to tone down the spice of the yogurt, add a small piece of jaggery or 1/2 tsp of brown sugar. Season with salt, garnish with coriander and serve hot with basmati rice and salad. Enjoy!
Notes:
1. You can use a pressure cooker if you don’t have an instant pot to tenderize the meat.
2. Using freshly ground ginger garlic paste enhances the flavor.
Recipe
Masala lamb
This is a delicious lamb preparation with whole spices and a yogurt-based seasoning without onions or tomatoes. A quick and easy dish full of flavor that goes well with naan, roti or basmati rice.
Ingredients
- 1 pound Lamb with bones
- 1 TL Ginger garlic paste
- 1 TL lemon juice
- 1/2 cup yogurt
- 1/2 TL Turmeric powder
- 1/2 TL Kashmiri chili powder
- 1/2 TL Cumin powder
- 1/2 TL Coriander powder
- 1/2 TL each black pepper and garam masala powder
- 1/2 TL coarsely ground or crushed fennel
- 1-2 tbs Coconut oil
- 4 cloves
- 4 green cardamom
- 2 black cardamom
- 1 x 2 inch cinnamon stick
- 3-4 small bay leaves
- 1 TL pink salt or as needed
- 1 Sprig of coriander for garnish
Instructions
-
Clean the lamb by cutting off the skin and fat and wash it well. Drain and set aside.
-
Sprinkle lemon juice and salt over it. Add ginger garlic paste and mix well
-
Whisk the yogurt well with a whisk or spoon so that there are no lumps and it is smooth.
-
Add all the spice powders (turmeric, red chili, black pepper and garam masala) to the yogurt, mix well and set aside.
-
Melt 1-2 tbsp coconut oil in the Instant Pot on the sauté function and then add all the garam masala spices (bay leaf, cloves, green and black cardamom and cinnamon stick).
-
Now fry the marinated lamb in the Instant Pot with all the spices and 1 teaspoon of crushed fennel until nicely roasted.
-
Then pour the whisked yoghurt-spice mixture over the lamb, turn it over and stir so that all the lamb pieces are well coated.
-
Close the lid and pressure cook for 22 minutes until tender and soft.
-
When ready, perform an NPR, then open the lid and switch back to the sauté setting on low. Cook until the sauce thickens slightly and the oil rises to the top. This is a minimal sauce dish. If the sauce is too thick, sprinkle some water over it and let it cook over low heat until the sauce is the right consistency.
-
As a final touch and to tone down the spice of the yogurt, add a small piece of jaggery or 1/2 tsp of brown sugar. Season with salt, garnish with coriander and serve hot with basmati rice and salad. Enjoy!
Notes
1. You can use a pressure cooker if you don’t have an instant pot to tenderize the meat.
2. Using freshly ground ginger garlic paste enhances the flavor.
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