Indian Lamb With Sweet Onions
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons corn or canola oil
- 2very large onions, thinly sliced
- 1large green pepper, thinly sliced
- 2cloves garlic, minced
- 2tablespoons minced ginger
- 1jalapeno, minced
- 2 to 2¼pounds lean lamb, cut in julienne strips
- 1teaspoon ground cumin
- 1teaspoon turmeric
- 1teaspoon ground cinnamon
- ¼teaspoon ground cardamom
- ½teaspoon fennel seeds
- ¼teaspoon dried hot red peppers, optional
- Salt to taste, optional
Nutritional analysis per serving (6 servings)
1137 calories; 118 grams fat; 57 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of oil in a large nonstick skillet. When it is very hot, add the onions and saute until golden brown. Set aside.
- Step 2
Add the remaining oil and saute the green pepper until it softens. Set aside.
- Step 3
Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.
- Step 4
Add the lamb and the remaining spices and saute, stirring to blend spices with meat. Cook over high heat until the lamb is done, 5 to 7 minutes.
- Step 5
Arrange the lamb on a serving platter. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.
Private Notes
Comments
Cut the cumin in half or you will have cumin lamb, and add other spices to enliven. However, my main quibble about a lot of recipes here, and especially this one, are cooking times. It takes 30 minutes just to caramelize onions. Even if the "15 minutes" represents time after all of the vegetables and meat are cut and ready (and it should not) this recipe takes 45 minutes. To prep it takes 90 minutes total, not 15. This from an experienced cook, having written five cookbooks.
We have also often found the suggested cooking times in many Times recipes too short.
This was pretty good. We enjoyed it over rice with pine nuts.
Cut the cumin in half or you will have cumin lamb, and add other spices to enliven. However, my main quibble about a lot of recipes here, and especially this one, are cooking times. It takes 30 minutes just to caramelize onions. Even if the "15 minutes" represents time after all of the vegetables and meat are cut and ready (and it should not) this recipe takes 45 minutes. To prep it takes 90 minutes total, not 15. This from an experienced cook, having written five cookbooks.
We have also often found the suggested cooking times in many Times recipes too short.