September 08, 2021
1 1/2 pounds boneless lamb leg chunks
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1/4 cup mustard oil
10 whole red chilis
1 teaspoon black mustard seeds
10 cloves whole garlic
Pinch of asafetida
1 teaspoon chili powder
2 cups minced onion
2 tablespoon ginger purée
1 teaspoon kalonji seeds
1 tablespoon jaggery
1 cup plain whole milk yogurt
Salt to taste
In a stockpot with a tight fitting lid, combine the lamb with the turmeric, salt, and 4 cups of water and bring to a boil. Lower the heat, cover the pot and simmer for 45 minutes until the lamb is tender. Reserve lamb with the stock.
In a frying pan, heat the mustard oil and add the whole chilis. Cook until they turn black, then remove and discard the chilis. This flavors the oil.
Add the mustard seeds, cloves, garlic, asafetida, and chili powder. As soon as they pop, immediately add the minced onion. Cook at low heat, stirring frequently, until golden brown and soft,15 to 20 minutes.
Add the ginger purée, kalonji seeds, and jaggery and fry the masala for another 2 to 3 minutes.
Lower the heat and add the yogurt and cook for another 3 to 4 minutes. Add this entire masala to the lamb and simmer the lamb for another 10 to 12 minutes, covered, or until it all comes together. Taste and add salt as needed.
This recipe can also be made with chicken or beef.
Best eaten the day after it is prepared, giving time for all the spices to come together.
For a dairy free version, leave out the yogurt and replace with water or coconut milk.
December 02, 2022