Lamb cooked in Caramelized Onions
Posted By Savita
Craving for more? Sign up for the Chef De Home Newsletter for a plateful of contents delivered to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.
- 1 lbs Lamb (Shank)
- 1/2 tsp Red Pepper Powder
- 1/4 tsp Garam Masala
- 1 tsp Coriander Powder
- 4 tbsp Canola Oil
- 1 Cup Water
- 1/2 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Cumin Seeds
- 2 tbsp Yogurt
DirectionsHide Step Photos
1. Grind onion, ginger, garlic, green chilies, juice of half lemon to a coarse consistency.2. Add 4 tbsp oil in deep pan. Add cumin seeds, fry for 20 seconds. Now, add grinded mixture and fry till light brown in color. Add above mentioned spices and fry for 2-3 minutes.
3. Add lamb shank and yogurt and stir well. Fry stirring continuously for 5-7 minutes Or till outside skin is no longer pink.4. Add 1 and 1/2 cup water and boil rapidly for 2 minutes. Then reduce heat and cook till gravy thickens and meat is done (per you liking). ( If using Pressure cooker, add 1 cup water and cook for 20 minutes. Open lid after steam has escaped and then simmer it for 3-4 minute Or till gravy consistency is per your liking.)
5. Serve it hot with Naan, Roti Or Rice.
© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.