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Indian Lamb Stew with Yogurt Sauce

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Indian Lamb Stew with Yogurt Sauce
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 55 min.
Ready in
0
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Ingredients
Preparation

Ingredients

for 4 each
600 grams
Lamb shoulder (boneless)
2
4 tablespoons
1 teaspoon
Turmeric (ground)
1 teaspoon
Cilantro (ground)
1 teaspoon
Cumin seeds (ground)
1 pinch
500 milliliters
500 grams
300 grams
fava bean (frozen)
400 grams
2
Oranges (juice)
400 grams
4 tablespoons
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Preparation

Preparation steps

Step 1/4

Rinse meat, pat dry and cut into 3-4 cm (approximately 1 1/2 inch) long pieces. Peel onions and finely chop. Sear meat with onions in a large pot with ghee and salt. Sprinkle with turmeric, coriander, cumin and chile. Briefly cook. Deglaze with broth and simmer over low heat for about 1 hour, covered. Stir occasionally, adding water as needed.

Step 2/4

Peel sweet potatoes and cut into thin slices. Add to meat, along with beans, during last 15 minutes of cooking.

Step 3/4

Cut pumpkin into cubes and simmer for about 10 minutes, or until soft, in a little salted water. Drain well.

Step 4/4

Drain cooking liquid from meat. Keep meat and vegetable warm. Puree pumpkin with orange juice yogurt and cilantro. Add cooking liquid if needed to reach desired consistency. Season sauce with salt and chile to taste. Serve sliced lamb with vegetables and sauce drizzled on top.

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