Description
This recipe transforms a tough cut of lamb flank into a tender, flavorful dish through slow cooking in a dark and rich Indian spiced curry. Unlike the more common rosemary and garlic preparations for lamb, this recipe employs a blend of spices that deepen in flavor over time, making it perfect for a hearty main course or as a unique component in a biryani dish.
Ingredients
Scale
- 500g (~18 oz) of Lamb flank
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2–3 cloves
- 1/4 tsp ground cinnamon
- 2–3 green cardamom pods (split or slightly crushed)
- 1 tsp cumin seeds
- A pinch of asafetida (about 1/4 tsp)
- 2 medium onions, finely diced
- 2 inch (4.5 cm) ginger
- 8 cloves of garlic
- 1 green chili
- 1/2 tsp turmeric
- 1 tsp ground chili pepper
- 1 tbsp garam masala
- 400g/14 oz stewed diced tomatoes (1 can)
- 1 cup (240 ml) water
- Salt and pepper
- 1 tbsp sugar
Instructions
- Prep: Puree ginger, garlic, and green chili with a bit of water to form a paste. Dice the onions and season lamb flanks with salt and pepper.
- Cooking: Sear lamb flanks in vegetable oil until browned, then set aside. In the same pot, melt butter and sauté cloves, cinnamon, cardamom, cumin seeds, and onions until translucent. Add the ginger-garlic paste, followed by turmeric, chili pepper, and garam masala, cooking briefly before adding tomatoes and water. Return the lamb to the pot, simmering until the meat is tender and the sauce thickens.
Notes
- Emphasize the use of high-quality spices for the best flavor.
- The curry improves with longer cooking, allowing the flavors to meld and deepen.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Indian, Fusion