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Sangareddy Stall Lamb
🇮🇳 Indian

Sangareddy Stall Lamb

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Sangareddy cooking — Sangareddy Stall Lamb brings a stall touch with a classic toast finish. About 73 minutes from fridge to table.

Prep 23 min Cook 50 min Serves 6 Hard

Ingredients

  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Lamb500 g, cubed
  • Red Chili Powder1 tsp

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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