Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat.
2. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
3. Add the ginger and garlic paste and sauté for another 2-3 minutes.
4. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and sauté for 1-2 minutes.
5. Add the lamb pieces and mix well with the masala. Cook for 5-7 minutes until the lamb is browned on all sides.
6. Add the finely chopped tomatoes and mix well. Cook for another 5-7 minutes until the tomatoes are soft and the lamb is cooked through.
7. Add salt to taste and mix well.
8. Turn off the heat and add the chopped cilantro and lemon juice. Mix well.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Ginger and garlic paste can be substituted with freshly grated ginger and minced garlic.
- Cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala can be substituted with store-bought or homemade curry powder.
Variations:
- Add vegetables like bell peppers, carrots, or potatoes to make it a one-pot meal.
- Use lamb chops instead of lamb pieces for a fancier presentation.
- Add coconut milk or cream for a creamier version of the dish.
Tips and tricks:
- Marinate the lamb in the ginger and garlic paste for a few hours before cooking for extra flavor.
- Use a non-stick skillet to prevent the lamb from sticking to the bottom.
- Adjust the amount of spices according to your taste preferences.
Storage instructions:
Store the leftover ginger garlic masala lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover ginger garlic masala lamb in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the ginger garlic masala lamb in a bowl with rice or naan bread on the side. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Rice
- Naan bread
- Raita (yogurt dip)
- Chutney
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the lamb is tough, cook it for a longer time until it becomes tender.
- If the masala is too spicy, add a dollop of yogurt or sour cream to balance the heat.
Food safety advice:
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 145°F.
- Wash your hands and all utensils thoroughly after handling raw meat.
Food history:
Ginger garlic masala lamb is a popular Indian dish that originated in the northern region of India. It is a flavorful and aromatic dish that is often served at weddings and other special occasions.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve the ginger garlic masala lamb with rice or naan bread on the side.
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Region: Indian