Lamb Pot Roast (Indian-Style) (Print Version)

Lamb Shoulder

The star of our dish is the lamb shoulder, which is known for its rich flavor and tenderness when slow-cooked. You will need about 3 pounds of boneless lamb shoulder cut into large chunks. This cut ensures juicy results.

Onions

Onions add sweetness and depth to the flavor profile of the dish. Use 2 medium-sized onions, finely chopped. They will caramelize beautifully during cooking, enhancing the overall taste.

Garlic

Garlic is essential for adding robust flavor to our dish. Incorporate 4 cloves of minced garlic. This ingredient infuses the oil while sautéing and gives a wonderful aroma.

Ginger

Fresh ginger adds a warm spice note that complements the lamb perfectly. Use a 2-inch piece of ginger, grated or finely chopped. It brightens the dish and balances the richness of the meat.

Tomatoes

Tomatoes contribute acidity and moisture to the pot roast. Use 2 medium ripe tomatoes, chopped. They will break down during cooking and create a luscious sauce that envelops the meat.

Spices

A blend of spices elevates the dish to new heights. You’ll need 1 tablespoon each of cumin seeds, coriander powder, garam masala, and turmeric powder. These spices add warmth and complexity to each bite.

Yogurt

Yogurt helps tenderize the meat while adding creaminess to the sauce. Use 1 cup of plain yogurt whisked until smooth before adding it to the mixture.

Vegetable Oil

For sautéing purposes, you will require 2 tablespoons of vegetable oil. This oil allows for even cooking and helps achieve that beautiful brown color on the meat.

Salt

Salt enhances all flavors in your dish; use about 1 tablespoon or adjust based on preference. Be sure to taste as you cook for balanced seasoning.

Step 1: Prepare Ingredients

Begin by preparing all your ingredients before starting the cooking process. Chop the onions, mince garlic, grate ginger, chop tomatoes, and measure out all spices and yogurt. Having everything ready makes cooking smoother.

Step 2: Brown the Lamb

In a heavy-bottomed pot or Dutch oven over medium-high heat, add vegetable oil until hot but not smoking. Add chunks of lamb shoulder in batches without overcrowding to ensure browning on all sides for about 5 minutes per batch. Remove browned meat and set aside.

Step 3: Sauté Onions

In the same pot where you browned the lamb, reduce heat to medium and add chopped onions. Stir frequently for about 7–10 minutes until they turn golden brown and softened. This process develops sweetness in your dish.

Step 4: Add Garlic & Ginger

Once onions are caramelized, add minced garlic and grated ginger into the pot. Cook for an additional minute until fragrant; stirring continuously prevents burning while allowing their flavors to release fully into the mixture.

Step 5: Incorporate Spices

Add cumin seeds first; let them sizzle for about 30 seconds before incorporating coriander powder, turmeric powder, and garam masala into your onion mixture. Stir well for another minute so that spices can bloom their flavors without burning them.

Step 6: Mix in Tomatoes

Add chopped tomatoes along with salt into your simmering spice mixture; cook until tomatoes soften completely—about 5 minutes—stirring occasionally so they don’t stick at the bottom of your pan.

Step 7: Return Lamb & Add Yogurt

Return browned lamb chunks back into this aromatic base along with whisked yogurt; mix thoroughly ensuring that every piece is coated well with sauce elements—this creates moisture during slow cooking while keeping meat tender.

Step 8: Simmer Slowly

Pour enough water (about 1–2 cups) into your pot just enough to cover half of meat pieces if needed; bring everything up on high heat then reduce it down low—cover tightly letting it simmer slowly for about 2–3 hours depending on thickness desired until fork-tender!