Ingredients
Scale
- 8-10 whole dried red chiles stems removed
- 6-8 cloves garlic
- 1 inch fresh ginger
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- ½ teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- ½ cup white vinegar
- 1 tablespoon brown sugar
- ¼ cup water as needed to blend
- 2 lbs lamb leg trimmed and cut into 1½-inch pieces
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- ½ teaspoon kosher salt
- 1 cup water
- Chopped cilantro to garnish
- Lemon wedges to serve
Instructions
- Soak the dried chiles in hot water for 10 minutes, then drain them.
- In a blender, combine the soaked chiles, garlic, ginger, cumin, coriander, turmeric, red chili powder, garam masala, salt, vinegar, and brown sugar. Blend until smooth and thick; add water as needed, one tablespoon at a time, to achieve desired consistency.
Notes
For a milder dish, reduce the number of dried chiles used.
Allow the dish to marinate for several hours or overnight for enhanced flavor.
Serve with lemon wedges and cilantro for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.