Mughlai Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
866 kcal
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Course
Main Course
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Cuisine
Indian
Mughlai Lamb
Description
Mughlai Lamb features leg or shoulder lamb pieces slowly simmered in a spiced buttermilk bath infused with cloves, green cardamom, cumin, fennel, and whole green chilies. The slow simmer tenderizes the meat while infusing it with aromatic spices. After simmering, the lamb is drained and fried in sunflower oil until browned on all sides, creating a contrast between a tender interior and a crispy exterior. The dish is garnished with golden sautéed onions and fresh cilantro, adding a sweet and fresh note.
The flavor is a balance of gentle heat and fragrant spices enriched by the tangy buttermilk. The frying step enhances texture and adds richness. Serving this lamb as part of a pilau or rice dish would complement the richness and provide a complete meal.
Practical tips include draining the lamb after simmering to avoid oil spatter during frying and reserving the simmering liquid to use as a flavorful stock. The lamb can be roasted instead of fried if preferred, and leftovers keep well refrigerated for several days or frozen for longer storage. Reheat gently to maintain tenderness.
Ingredients
- 1 tablespoon sunflower oil for sauteeing
- 4 tablespoons sunflower oil for frying
- 1 large onion finely sliced
- 1 kg lamb 2.2 lbs, leg of lamb or shoulder, cut into 2 inch pieces
- 475 ml buttermilk 2 cups
- 5 cloves
- 4 green cardamom whole and crushed
- 1 tablespoon cumin ground
- 1 tablespoon fennel ground
- 2 whole green chili broken in half
- 1 teaspoon Kashmiri red chili paste or 1 teaspoon red chilli flakes
- 1 teaspoon sea salt coarse
for the garnish
- 2 tablespoons cilantro chopped roughly, coriander leaves
Instructions
- Add 1 tablespoon sunflower oil to a large frying pan and warm on medium heat, then add and sauté 1 large onion. Once golden brown remove from the pan and set aside.
- In a large saucepan mix together the 1 kg lamb , 475 ml buttermilk, 5 cloves, 4 green cardamoms, 1 tablespoon ground cumin , 1 tablespoon ground fennel , 2 whole green chillies, 1 teaspoon Kashmiri Red Chilli Paste, 1 teaspoon coarse sea salt.
- Partially cover and simmer on a low heat till the meat is soft and tender (approx. 45 minutes-1 hour). Use tongs to remove the lamb from the liquid* to a colander and set aside to drain for a couple of minutes.
- In a large skillet heat 4 tablespoons sunflower oil on medium-high heat till hot then reducing to medium-low and fry the lamb pieces in batches till browned all over, around 8 minutes in total (see notes below for roasting the lamb instead). Transfer the lamb to kitchen paper to drain the excess oil. Garnish with the browned onions and chopped 2 tablespoons cilantro.
Notes
- Use leg or shoulder lamb cut into small pieces for best results.
- Drain the lamb after simmering to prevent oil spitting when frying.
- Roasting the lamb after simmering (instead of frying) can be done at full heat for 5–10 minutes as an alternative.
- Reserve the strained simmering liquid as a flavorful stock for pilau or rice dishes.
- The dish can be made ahead and reheated gently before serving.
- Store leftovers in a closed container in the fridge for up to 4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Calories | 866kcal | 43% |
| Carbohydrates | 17g | 6% |
| Protein | 47g | 94% |
| Fat | 66g | 102% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 195mg | 65% |
| Sodium | 284mg | 12% |
| Potassium | 936mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 239mg | 24% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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