Lamb With Whole Spices (Kharu Gos)
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons canola or vegetable oil
- 3small pieces Cassia bark (also known as Indian cinnamon) or ¾-inch piece cinnamon stick
- 4green cardamom pods
- 2black cardamom pods, or 2 more green cardamom pods
- 3whole cloves
- 1 to 3large dried red chilies (depending on heat), in pieces
- 2small onions, diced
- 1pound boneless leg of lamb, trimmed and cut into ¾-inch chunks
- 1tablespoon ground cumin
- 1½tablespoons ground coriander
- ½teaspoon ground turmeric
- 1½tablespoons Ginger-Garlic Paste (see recipe)
- 1teaspoon salt, plus more to taste
- 2baking potatoes, peeled and cut into large chunks
- 1medium tomato, chopped, or ½ cup canned chopped tomatoes
- Chopped cilantro for garnish
Nutritional analysis per serving (4 servings)
436 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 25 grams protein; 662 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.
Powered by
Preparation
- Step 1
Heat the oil until very hot in a large saucepan. Add cinnamon, cardamom pods, cloves and chilies. When spices swell, add onions and cook, stirring, until well browned.
- Step 2
Add lamb and brown on all sides, 5 to 10 minutes. Mix the cumin, coriander, turmeric and ginger-garlic paste with ¼ cup water and stir in. Add salt and more water to just cover the lamb. Cover and simmer for 30 minutes, stirring occasionally.
- Step 3
Stir in potatoes and tomato. Cover and simmer until the potatoes and lamb are tender, 30 to 40 minutes. Add more salt to taste. (The dish can be made several hours beforehand and reheated.) Garnish with cilantro.
Private Notes