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Mughlai Lamb
A Mughlai lamb which is tender and succulent, with a browned exterior and wonderful rich flavour.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 866 kcal
Course:
Main Course
Cuisine:
Indian
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 cardamoms whole and crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground fennel
- 2 whole green chillies broken in half
- 1 teaspoon Kashmiri Red Chilli Paste or 1 teaspoon red chilli flakes
- 1 teaspoon coarse sea salt
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.
Cup of Yum
Notes
- Use leg of lamb leg or shoulder, cut into small pieces.
- Drain the lamb from the liquid before frying as any excess liquid will spit.
- If you prefer not to fry the lamb transfer it to a baking dish and roast on full heat for 5-10 minutes.
- *After simmering the lamb, strain and reserve the liquid to use as a tasty stock for pilau/rice.
- This recipe can be made ahead and reheated on a low heat before serving.
- Store leftovers in a closed container in the fridge for up to 4 days or in the freezer for up to a month.
Nutrition Information
Calories
866kcal
(43%)
Carbohydrates
17g
(6%)
Protein
47g
(94%)
Fat
66g
(102%)
Saturated Fat
28g
(140%)
Cholesterol
195mg
(65%)
Sodium
284mg
(12%)
Potassium
936mg
(27%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
350IU
(7%)
Vitamin C
7.6mg
(8%)
Calcium
239mg
(24%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 866
% 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.