Include in Print View:

Roasted Lamb Sauce

Roasted Lamb Sauce recipe image
This rich and aromatic lamb dish combines tender diced lamb with a complex sauce of caramelized onions, ginger, garlic, and warm spices. The addition of sultanas provides a subtle sweetness that balances the heat of the red chilli, while cashews or almonds add a delightful crunch. It is a comforting, flavorful main that pairs perfectly with fluffy basmati rice. Ideal for a cozy weeknight dinner or a family gathering, this recipe delivers authentic Indian-inspired tastes using simple, accessible ingredients. The yogurt-based finish adds a creamy texture that coats every bite, making it a satisfying and memorable meal for the whole table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 456.9
Dietary: Gluten-free
Description
This rich and aromatic lamb dish combines tender diced lamb with a complex sauce of caramelized onions, ginger, garlic, and warm spices. The addition of sultanas provides a subtle sweetness that balances the heat of the red chilli, while cashews or almonds add a delightful crunch. It is a comforting, flavorful main that pairs perfectly with fluffy basmati rice. Ideal for a cozy weeknight dinner or a family gathering, this recipe delivers authentic Indian-inspired tastes using simple, accessible ingredients. The yogurt-based finish adds a creamy texture that coats every bite, making it a satisfying and memorable meal for the whole table.
Ingredients
  • Tbsp sunï¬Âower oil
  • 2 Large onions, very thinly sliced
  • g sultanas
  • g root ginger, sliced
  • 4 Garlic cloves, sliced
  • g cashews or almonds
  • 1 Red chilli, sliced
  • Tbsp medium curry powder
  • Tbsp tomato purée
  • g natural yogurt
  • g diced lamb
  • g basmati rice, rinsed well
  • ml hot light vegetable stock
Directions
  1. 1
    Heat the sunflower oil in a large skillet or wok over medium-high heat.
  2. 2
    Add the diced lamb and brown on all sides, then remove and set aside.
  3. 3
    In the same pan, add the thinly sliced onions and cook until softened and lightly caramelized.
  4. 4
    Stir in the sliced ginger, garlic, and red chilli, cooking for 1-2 minutes until fragrant.
  5. 5
    Add the curry powder and tomato purée, stirring constantly to coat the aromatics.
  6. 6
    Return the lamb to the pan and pour in the hot vegetable stock.
  7. 7
    Stir in the sultanas and bring the mixture to a simmer.
  8. 8
    Cover and cook gently for 20-25 minutes until the lamb is tender and the sauce has thickened.
  9. 9
    Remove from heat and stir in the natural yogurt and cashews or almonds.
  10. 10
    Serve immediately alongside cooked basmati rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 456.9kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 5.4g27%
Cholesterol 12.2mg5%
Sodium 15.0mg1%
Total Carbohydrate 33.6g12%
Dietary Fiber 2.0g8%
Sugars 27.4g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, curry, indian, onions, ginger, garlic, sultanas, cashews, almonds, chilli, curry powder, tomato puree, yogurt, basmati rice, stock, main course, dinner, spicy, aromatic, nuts
Read it online: https://www.chefs-mate.com/recipe/roasted-lamb-sauce/