Served with rice, naan bread, and a raita-inspired dressing
Recipe for indian lamb stew
Indian stew with leftover lamb shoulder, homemade masala, rice, homemade naan bread, and a raita-inspired dressing.
Servings: Portions
Indian Lamb Stew
Served with rice, naan bread, and a raita-inspired dressing
Ingredients
- 400 gram Lamb Shoulder Leftovers
- 50 gram Cashews
- 0.5 pcs. Chili
- 0.5 pcs. Ginger Fresh
- dl Water
- 1 pcs. Cinnamon Stick
- 1 gram Cardamom
- 5 pcs. Whole cloves
- 1 gram Cilantro Ground
- 12 gram Cumin Ground
- 2 cloves Garlic
- 7 gram Turmeric
- 0.5 gram Saffron
- 1 pcs. Onion
- 200 gram Yogurt Neutral
- 15 gram Lemon Juice
- Spices Salt and chopped, flat-leaf parsley
- 400 gram Rice We use Basmati rice
- 1000 gram Water
- 200 gram Yogurt
- 4.5 gram Oil
- Spices Salt and chopped, flat-leaf parsley
- 3 gram Nigella seed
- 265 gram Wheat Flour
- 6 gram Coarse salt
- 5 gram Baking Soda
- 27 gram Oil
- 50 gram Water Hot
- 200 gram Yogurt
- 27 gram Nigella seed
Instructions
Indian Lamb Stew
- Start by mixing cashew nuts, chili, ginger, and peeled garlic.
- Blend them together with 0.25 liters of cold water.
- Crush the cinnamon and add it to the blender along with the other spices, then puree everything into a thick paste.
- Place the saffron threads in a small bowl and pour boiling water over them. Let it sit for a few minutes.
- Heat the oil and sauté the chopped onion until golden.
- Add the masala (spice mix) along with salt and yogurt.
- Heat it thoroughly and add the lamb shoulder (cut into smaller pieces).
- Then add the saffron (along with the water) and let it simmer for 20 minutes.
- Finally, add lemon juice and chopped parsley, and serve the dish piping hot.
Rice
- Our rule for Basmati rice is as follows:
- Cook 5 dl of rice in 10 dl of water with a pinch of salt for 12 minutes. Turn off the heat and let it steam with a cloth over it for 12 minutes.
- The rice is ready to serve.
Raita-Inspired Dressing
- Mix 2 dl yogurt with a pinch of salt and chopped parsley.
- Let it sit for at least 20 minutes.
- Shortly before serving, sprinkle "Love-in-a-mist" over it and pour on the olive oil.
Homemade Naan Bread
- Mix flour, salt, and baking powder.
- Stir in the olive oil, then gradually add yogurt and water until you have a fine dough.
- Let the dough rise covered for about 20 minutes. Divide the dough into 6 pieces and roll them flat on a floured surface. They should be about 1 cm thick.
- Sprinkle "Love-in-a-mist" on one side and roll them a bit thinner (so it sticks).
- Brush the other side with water and place that side down on a dry pan over medium-high heat.
- Cook them for a couple of minutes on that side, then flip them and give them 1 minute on the other side.
- They are now ready to serve.
Serving
- Arrange everything together and dip the bread in the dressing as you go.
Notes
We used leftovers from the lamb shoulder in this recipe.