Lamb stewed in spicy tomato sauce
Источник фото: https://ru.123rf.com/profile_iaroshenko
Recipe for cooking lamb meat with a mixture of spices - garam masala.
The other day I saw a friend’s recipe for lamb curry and wanted something similar... It’s most convenient to use a ready-made store-bought mixture - garam masala, but you can make it yourself, and even to your personal taste.
The list of ingredients contains an approximate list of spices, their quantity is indicated in ground form, so if you have whole peas, inflorescences, sticks, etc., then still focus on approximately these proportions or according to your taste.
It would be ideal to serve fluffy rice as a side dish. Fragrant lamb, a thick sauce with a spicy rich taste goes well with almost any variety and type of rice (short grain, long grain, white, brown, basmati, jasmine, etc.).
To prepare lamb stewed in spicy tomato sauce, prepare the ingredients according to the recipe list.
Ингредиенты
Lamb - 600-700 g / 3 shanks
Onion - 1 pc.
Tomato paste - 2-2.5 tbsp.
Ginger - 2-3 cm root
or ground - 0.5 tsp.
Garlic - 2-3 cloves
Garam masala - 1-1.5 tsp.
Boiling water - 200-250 ml
Vegetable oil - 2 tbsp.
Salt - to taste
Garam Masala Variation:
Black pepper - 0.5 tsp.
Kyarkuma - 0.3 tsp.
Cinnamon - 0.3 tsp.
Cardamom - on the tip of a knife
Cumin - on the tip of a knife
Cloves - on the tip of a knife
To serve as desired:
mint greens
Fresh cilantro
Cashew
Рецепт
1. I had lamb shanks, but meat from other parts is also suitable. It’s quite convenient to cook shanks whole; there will still be additional juice from the bones during stewing, which is perfect for the sauce. Fry the lamb meat in a frying pan in vegetable oil on all sides.
2. Then add chopped onion, crushed garlic cloves and coarsely grated ginger root to the meat in the frying pan. Fry everything together for another five minutes.
3. Combine all the spices, mix salt and tomato paste with each other and with hot water.
4. This sauce should be poured over the meat for stewing. Depending on the quantity, pour the sauce into the frying pan or transfer (like mine) the pieces of meat into a suitable sized saucepan (or saucepan, or multicooker bowl).
5. Simmer the lamb in this tomato sauce over low heat, covered, until the meat is soft.
6. This will take at least 1.5 hours, but it would be better longer so that the meat literally falls off the bone.
7. Lamb stewed in tomato sauce with garam masala will definitely be appreciated by lovers of this type of meat! And in my experience, even non-mutton lovers also don’t mind tasting such a dish, and this sauce for rice is asked for in decent quantities. When serving, sprinkle the spicy stewed lamb with chopped mint or cilantro to your taste, and also take note of the addition of chopped cashew nuts.