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Rajasthani Spicy Lamb Stew Recipe
|Vegetable oil||4 Tablespoon|
|Boneless lean lamb||1 Pound, cut into 2-inch cubes|
|Onions||2 Medium, peeled and sliced|
|Fresh ginger root||1 Inch, chopped|
|Garlic||8 Clove (40 gm), peeled and chopped|
|Ground coriander||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs), stirred|
|Chili powder||2 Teaspoon|
Calories 374 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 83.7 mg
Sodium 194.4 mg8.1%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3.5 g13.9%
Sugars 6 g
Protein 26 g52.1%
Vitamin A 15.4% Vitamin C 21.6%
Calcium 9.6% Iron 15.7%
*Based on a 2000 Calorie diet
When hot, add the cubed lamb and stir constantly to brown on all sides.
Remove the meat with a slotted spoon and reserve it.
Add the rest of the oil to the pan, and when hot, add the onions and brown them, stirring frequendy to prevent burning.
Meanwhile, mix the ginger, garlic, coriander, cumin, and turmeric into the yoghurt.
When the onions are browned, add the meat and yoghurt mixture to the pan, stirring.
Reduce the heat to medium-low and simmer for 10 minutes, adding a little water if necessary to prevent burning.
Add the chili powder to the lamb, season with salt, and add 1 3/4 cups hot water.
Cover, lower the heat, and simmer for 1 1/4 hours, until the meat is tender and the spicy gravy is thick.
Serve with plain boiled rice.