Hyderabadi Lamb with Tomatoes
A light and flavorful Hyderabadi lamb dish simmered in a spiced tomato sauce, perfect with rice, Indian bread, or even pasta.
Equipment
- Large non-stick lidded pan
- Knife
- Mixing bowl
- Wooden spoon
Ingredients
- 560 g boneless lamb shoulder cut into 2.5 cm cubes
- 1 tbsp fresh ginger peeled and finely grated
- 6 garlic cloves peeled and crushed to a pulp
- 1½ tsp ground cumin
- ½ tsp ground turmeric
- 1¼ tsp salt
- 3 tbsp corn or peanut oil
- 210 g onion peeled and finely chopped
- 450 g fresh tomatoes peeled, finely chopped, and crushed
- 3 –6 fresh hot green chillies chopped
- 10 –15 fresh curry leaves or fresh basil leaves as a substitute
- 2 –3 tbsp chopped fresh coriander
Instructions
- Place the lamb in a bowl.
- Add the ginger, garlic, cumin, turmeric, and 1 teaspoon of salt.
- Mix well and let marinate for 30 minutes.
- Heat the oil in a large non-stick pan over medium-high heat.
- Add the onions and fry until they turn brown at the edges.
- Add the lamb along with its marinade.
- Stir-fry for 1 minute, then cover and reduce the heat to medium-low.
- Cook for 8–10 minutes, stirring occasionally, until the meat is lightly browned.
- Add the tomatoes, the remaining salt, chillies, curry leaves, and coriander.
- Bring to a simmer, cover, and reduce the heat to very low.
- Cook gently for about 50 minutes, stirring occasionally, until the meat is tender.
Notes & Wine Advice
Serving Tip:
Serve with steamed basmati rice, naan, or even pasta for a fusion twist.
Wine Advice:
A fruity red wine like Grenache or Syrah pairs well with the bold flavors of this dish.
Nutrition values
Calories: 420 kcal | koolhydraten: 10 g | Eiwitten: 36 g | Vet: 28 g | Suiker: 6 g