/Spicy Lamb Casserole – Special
Spicy Lamb Casserole

Spicy Lamb Casserole – Special

Spicy Lamb Casserole mutton recipe : This vibrant Indian casserole from Hyderabad was handed down to Aaliyah
Gupta from her mother Niloufer, a lawyer and culinary school
graduate. So much more than the sum of its parts, it is Aaliyah’s go-to dish when
expecting company. Grind whole spices yourself in a coffee grinder or buy them
in powdered form in the bulk section of most supermarkets.

Time: 1½ hours (45 minutes active), plus marinating
Makes: 6 to 8 servings as part of a multicourse family-style meal

⅓ cup distilled white vinegar
6 large cloves garlic, smashed with the flat part of a cleaver or a
chef’s knife blade
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
2 teaspoons ground mustard seeds
2 teaspoons ground cayenne
2 teaspoons salt, divided
2 pounds boneless lamb shoulder, trimmed of fat and cut into
1½-to 2-inch cubes
½ cup vegetable oil
Whole spices: 8 cloves, 8 black peppercorns, 4 bay leaves, 2 black
cardamom pods, 2 one-inch sticks cinnamon, 1 star anise pod
2 medium yellow onions, finely chopped (2 cups)
2 pounds (2 large) russet potatoes, peeled and cut into 2-inch
cubes
3 cups warm water
14-ounce can crushed tomatoes
4 teaspoons tomato paste

In a large bowl, combine the vinegar, garlic, ginger, cumin, coriander,
mustard, cayenne, and 1 teaspoon salt. Add the lamb and toss to coat evenly.
Cover with plastic wrap and marinate in the refrigerator for 1 hour.

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat
until it becomes runny and starts to shimmer. Add the whole spices and cook and
stir until they release their fragrance, 2 to 3 minutes. Stir in the onions and cook
until golden brown, 8 to 10 minutes.

Add the seasoned lamb and stir and cook until the meat releases its juices, 2 to
3 minutes. Tumble in the potatoes and add the remaining salt. Cook and stir for
another 5 minutes, then add the warm water, crushed tomatoes, and tomato paste.

Bring to a boil. Reduce the heat to low. Cover and simmer for 30 minutes,
stirring occasionally. Uncover and simmer until the sauce is the consistency of
ketchup, another 10 minutes. Taste and adjust the salt if desired. Fish out the
whole spices and discard. Serve with freshly steamed basmati rice and INDIAN
CUCUMBER AND TOMATO RELISH.

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