Gorkhali Lamb

下ごしらえ

材料

作り方

手順

1. 1

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   約2 分

   調理のヒント： Ensure the pot is hot enough to sear the lamb effectively.

2. 2

   Add the lamb shoulder to the hot oil and sear on all sides until browned, working in batches if necessary to avoid overcrowding the pot.

   約10 分

   調理のヒント： Browning the lamb creates a rich flavor base for the curry.

3. 3

   Remove the seared lamb from the pot and set aside.

   約1 分

4. 4

   Reduce the heat to medium, then add the yellow onion to the pot and sauté until softened and lightly golden, about 8-10 minutes.

   約10 分

   調理のヒント： Stir frequently to prevent burning.

5. 5

   Add the grated ginger, minced garlic, and green chili to the pot and cook for another 2 minutes until fragrant.

   約2 分

6. 6

   Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute, stirring constantly to toast the spices.

   約1 分

   調理のヒント： Toasting spices enhances their aroma and flavor.

7. 7

   Pour in the canned crushed tomatoes and bring the mixture to a simmer.

   約5 分

8. 8

   Return the seared lamb to the pot, then add the water. Stir well to combine.

   約2 分

9. 9

   Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 90-100 minutes, or until the lamb is fork-tender.

   約1 時間 40 分

   調理のヒント： Check occasionally and stir to ensure it doesn't stick to the bottom. Add a little more water if the curry becomes too dry.

10. 10

    Stir in the garam masala and cook for an additional 5 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.

    約5 分

    調理のヒント： Garam masala is typically added at the end of cooking to preserve its delicate aroma.

11. 11

    Taste and adjust seasoning if necessary.

12. 12

    Garnish with fresh cilantro before serving.