4.2/5 rating (13 votes)

Lamb with Shallots

  • Heat Hot
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 50 mins
Lamb with Shallots

Hari says

This is a really flavoursome lamb dish that's cooked with whole pearl shallots for added texture and flavour. The gorgeous little onions add a warming sweetness when fried. Once they are all wrapped up in the deeply hearty flavour of masala sauce they add a delicious bite and crunch to the dish.  

  • Ingredients
  • Method
  • 20g unsalted butter
  • 200g mini shallots or pearl onions, peeled
  • 1 tbsp vegetable oil
  • 1 bay leaf
  • 10 cloves
  • 8 cardamom
  • 8 dried chillies
  • 4cm stick cassia bark
  • 2 onions finely sliced
  • 1 tsp turmeric
  • 1 tsp salt
  • 6 garlic cloves, sliced
  • 3 tbsp ginger, grated
  • 200g tinned tomatoes
  • 1kg diced leg of lamb or neck fillet
  • 2 tsp garam masala
  • 2 tsp coriander seeds, crushed
  • ½ tsp mace powder
  • 1 tsp cumin seeds crushed
  • 2 tsp black peppercorns, crushed
  • Handful of coriander leaves, chopped
  • 2 tsp ginger, finely shredded

Method

  1. Melt butter in pan and fry the small onions for a few minutes until golden brown. Remove and set to one side.
  2. Add the oil to the pan and fry the bay, cloves, cardamom, chillies and cassia bark.
  3. Add the sliced onions and cook until they become translucent
  4. Stir in the turmeric, salt, ginger and garlic to soften then add the tomatoes. Stir and cook for 5 minutes until the tomatoes break down.
  5. Add lamb and stir to coat with the masala, cook on a high heat for about 20 minutes to brown the meat.
  6. Reduce the heat to lowest setting and cover with the lid and leave to simmer for 30-40 minutes.
  7. Open the pan and stir in all the ground spices (garam masala, coriander, mace, cumin, black pepper)
  8. Add the whole fried shallots back into the pan and stir. Leave them to soak up the flavours.
  9. Check the seasoning and adjust if required. Sprinkle with coriander and shredded ginger to serve.

Nutritional information

Typical values* per Serving
Calories607
Fat (g)35
of which saturates (g)16
Carbohydrates (g)32
of which sugars (g)6
Fibre (g)11
Protein (g)49
Salt (mg)628
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (4)

  • Jon

    Jon

    24 March 2019 at 08:08 |
    For me the name of the dish didn't get me exited - when I cooked it the taste certainly did! I used leg - cooked high for 20 minutes to brown and then 50-60 min very low - maybe less time on high?

    reply

    • Hari Ghotra

      Hari Ghotra

      02 April 2019 at 09:17 |
      Hi Jon Ideally about 40 mins then check to see if it's tender, if not leave for a while longer. Hope that helps. Thanks so much for your comments. Hari

      reply

  • Jon

    Jon

    23 March 2019 at 08:06 |
    This was really tasty - and actually one of my favorties so far from you - the only thing was that the lamb was a little tough - not too bad - I'm not too sure why either - I am presuming it may have been cooked a little too long

    reply

    • Hari Ghotra

      Hari Ghotra

      23 March 2019 at 11:47 |
      Hi Jon Thats fantastic - this one doesn't seem to get much love so really pleased to hear you loved it. Low and slow is the key with lamb - what cut did you use? Thanks Hari

      reply

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