Lamb Stew With Phall Curry
Beware, this is an extreme case of hot and spicy and it’s coming right at you from India. It is an upgraded lamb stew. One combined with many spices added in generous quantities. It goes very well with rice, it’s hearty and super-warming. And it’s bye-bye cold.
Ingredients Needed for Lamb Stew With Phall Curry
2 teaspoons of vegetable oil
10 ounces of lamb stew meat
1 large onion, sliced
salt
pepper
1 tablespoon ginger, shredded
2 garlic cloves, crushed
1 cup water
1 tablespoon chili flakes
1 teaspoon cumin powder
2 teaspoons of curry powder
1 teaspoon garam masala
1 teaspoon turmeric
7 ounces of tomatoes, diced
pomegranate seeds, optionally (for garnishing)
How to Cook Lamb Stew With Phall Curry
- Heat the oil in a skillet over high heat until shimmering. Cook until browned on all sides, or for up to 10 minutes.
- Lower the heat and add the onion. Cook and stir until tender. Season with salt and pepper and stir.
- Add the ginger and garlic. Stir for a few seconds. Add the water, chili flakes, cumin powder, curry powder, garam masala, and turmeric. Stir for 5 minutes.
- Add the diced tomatoes. Cook and stir until reduced. Serve with rice and garnished with pomegranate seeds, maybe.