Prepare to embark on a mouthwatering adventure into the heart of Indian cuisine with this extraordinary Khara Masala Lamb recipe! Imagine tender, succulent lamb pieces slow-cooked to perfection, infused with a symphony of aromatic spices that will transport you straight to the bustling streets of India. This isn't just a meal; it's a flavor explosion that promises to transform your ordinary dinner into an extraordinary culinary experience that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1.5 kg lamb, cut into pieces
- 2 onions, finely sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons khara masala
- 1 can (400g) diced tomatoes
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Prepare the lamb by washing the meat pieces thoroughly and patting them dry with paper towels. Ensure the lamb is cut into uniform-sized pieces for even cooking.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add finely sliced onions and sauté until they turn golden brown and caramelized, approximately 8-10 minutes.
- Add minced garlic and ginger to the caramelized onions. Sauté for 2-3 minutes until the raw aroma disappears and the mixture becomes fragrant.
- Sprinkle khara masala over the onion-garlic-ginger mixture. Stir continuously for 1 minute to toast the spices and release their aromatic oils.
- Add lamb pieces to the pot, stirring to coat them evenly with the spice mixture. Brown the meat on all sides, which should take about 5-7 minutes, to develop a rich color and seal in the juices.
- Pour in the diced tomatoes and add salt to taste. Stir well to combine all ingredients.
- Reduce heat to low, cover the pot, and let the lamb simmer slowly. Cook for approximately
- 5 to 2 hours, stirring occasionally to prevent sticking and ensuring the meat becomes tender.
- Check the meat's tenderness by piercing with a fork. The lamb should be so soft that it falls apart easily.
- If the gravy becomes too thick, add a small amount of water. If it's too thin, remove the lid and let it reduce.
- Once the lamb is fully cooked and tender, turn off the heat and let it rest for 10 minutes.
- Garnish with freshly chopped coriander leaves before serving. Best enjoyed hot with steamed rice or naan bread.
Tips
- Choose the Right Cut: Opt for lamb shoulder or leg cuts with some marbling for maximum tenderness and flavor.
- Spice Preparation: Toast your khara masala briefly before adding to the dish to unlock its full aromatic potential.
- Slow Cooking is Key: Patience is crucial! Low and slow cooking ensures the lamb becomes meltingly tender and absorbs all the rich spices.
- Caramelization Matters: Take time to properly caramelize the onions - this builds a deep, complex flavor base for your dish.
- Rest the Meat: Always let the lamb rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- Garnish Fresh: Add fresh coriander just before serving to bring a bright, fresh note to the rich, spicy dish. Pro Tip: This dish tastes even better the next day, so don't hesitate to make it in advance for even more developed flavors!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
