Indian fiery lamb


1 lb lamb, boston butt, pork butt stew meat, cubed
1 tbsp anise seeds
1 tbsp ground red chili
1 1/2 tsp ground turmeric
1 tsp garam masala
1 tbsp paprika
2 cups hot water
5 cloves garlic, crushed
1 bay leaf
1/2 tsp black pepper
1/2 tsp ground thyme
1 cup yogurt
2 tbsp vegetable oil
Salt to taste

How to prepare

Heat the oil in a heavy vessel to high. Add anise seeds and shake the pan a bit till they finish popping. Reduce heat to medium, add chili, turmeric and garam masala and cook, stirring, 2 minutes. Add meat, water and salt, bring to a boil, reduce heat and cover. Cook 1 hour, stirring now and then. Add more water if necessary to keep a stew-like consistency. Stir in bay, thyme, pepper, garlic and yogurt and cook 15 more minutes. Garnish with thinly sliced onions or scallions. Yield: 4 servings heat scale: hot

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