👨‍🍳 Instruktioner

1. 1

   In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Brown the lamb cubes on all sides in batches. Remove the lamb and set aside.

   💡 Proffstips: Browning the lamb develops a deeper flavor base for the stew.
2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Ensure the onions are softened to release their sweetness.
3. 3

   Return the lamb to the pot. Stir in the turmeric powder, ground coriander, salt, and black pepper. Cook for 2 minutes, stirring to coat the lamb with the spices.

   💡 Proffstips: Toasting the spices briefly enhances their aroma and flavor.
4. 4

   Pour in the water or lamb broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is very tender.

   💡 Proffstips: Low and slow simmering is key to tenderizing the lamb.
5. 5

   While the lamb is simmering, prepare the yogurt mixture. In a separate bowl, whisk together the plain yogurt and eggs until smooth. This helps to temper the yogurt and prevent it from curdling.

   💡 Proffstips: Tempering the eggs with yogurt is crucial for a smooth, creamy sauce.
6. 6

   Once the lamb is tender, gradually ladle about 2 cups of the hot stew liquid into the yogurt-egg mixture, whisking constantly. This process, called tempering, gradually warms the yogurt.

   💡 Proffstips: Adding hot liquid slowly prevents the yogurt from splitting.
7. 7

   Pour the tempered yogurt mixture back into the pot with the lamb. Stir well to combine. Continue to cook over low heat, stirring frequently, for another 15-20 minutes, until the stew has thickened slightly. Do not let it boil vigorously.

   💡 Proffstips: Gentle heat and constant stirring are essential to achieve a creamy consistency without curdling.
8. 8

   In a small pan, heat 1 tablespoon of oil or ghee. Add the dried mint and sauté for about 30 seconds until fragrant. Be careful not to burn it.

   💡 Proffstips: Sautéing the dried mint releases its aroma.
9. 9

   Stir the sautéed mint into the stew. Taste and adjust seasoning with salt and pepper if needed.

   💡 Proffstips: The mint adds a characteristic fresh aroma to the stew.
10. 10

    Serve hot over cooked rice or with naan. Garnish with fresh cilantro.

    💡 Proffstips: This stew is hearty and best enjoyed with a side of plain rice or flatbread.