Spicy Lamb Malabar

local_grocery_store Ingredients

• 1.5 pounds lamb shoulder, boneless, cubed
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 green chili peppers, sliced
• 2 tomatoes, chopped
• 1 cup coconut milk, unsweetened
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• to taste salt
• for garnish fresh cilantro, chopped
• 2 tablespoons vegetable oil

restaurant_menu Method

1. 1.Heat the vegetable oil in a large pan over medium heat.
2. 2.Add the chopped onion and sauté until golden brown.
3. 3.Add the minced garlic, grated ginger, and sliced green chili peppers. Cook for another 2 minutes.
4. 4.Add the cubed lamb and cook until browned on all sides.
5. 5.Add the chopped tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well to combine.
6. 6.Reduce the heat to low, cover the pan, and simmer for 45 minutes to 1 hour, or until the lamb is tender.
7. 7.Stir in the coconut milk and garam masala. Cook for an additional 5 minutes.
8. 8.Garnish with freshly chopped cilantro.
9. 9.Serve hot with steamed rice or naan bread.

lightbulb_outline Tips

• chevron_rightFor an extra kick of spice, add more green chili peppers or red chili powder.
• chevron_rightIf you prefer a milder flavor, reduce the amount of chili peppers or omit them altogether.
• chevron_rightMarinating the lamb in yogurt and spices overnight will enhance the tenderness and flavor.
• chevron_rightServe with a side of raita (yogurt sauce) to balance the heat of the dish.