This recipe is from Esquire Magazine, 1986. Each time I have made it, I have had very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit to put together. It can be adapted to chicken by substituting kiwi pulp for the tamarind.
Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 8 | ||
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Calories: 1154 | ||
Calories from Fat: 1023 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.7g | 152 % | |
Saturated Fat 25.3g | 127 % | |
Monounsaturated Fat 60.9g | ||
Polyunsanturated Fat 22.2g | ||
Cholesterol 357.8mg | 110 % | |
Sodium 107.5mg | 4 % | |
Potassium 656.8mg | 17 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.2g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1154
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