Braising cut
- Lamb stew meat1000 g~2 lbs
- Mustard oil75 g4-6 spoonfuls
Whole spices
- Bay Leaves2
- Cinnamon sticks1 small stick
- Mace2 pieces
- Black cardamom2 pods
- Nutmeg1/4
- Whole cloves3-4
Step 1: Bloom the whole spices & brown the lamb
Add enough oil to generously coat the bottom of a heavy pot. Turn on the heat to medium high and add the whole spices to the oil. Add the cubed lamb & a light sprinkle of salt.
As the oil heats, the spices will and release their aromas. While stirring occasionally, continue to cook the lamb/spice mixture for about 5 minutes to achieve light on the meat.
Step 1: Bloom the whole spices & brown the lamb
Braising cut
- Lamb stew meat1000 g~2 lbs
- Mustard oil75 g4-6 spoonfuls
Whole spices
- Bay Leaves2
- Cinnamon sticks1 small stick
- Mace2 pieces
- Black cardamom2 pods
- Nutmeg1/4
- Whole cloves3-4
Add enough oil to generously coat the bottom of a heavy pot. Turn on the heat to medium high and add the whole spices to the oil. Add the cubed lamb & a light sprinkle of salt.
As the oil heats, the spices will and release their aromas. While stirring occasionally, continue to cook the lamb/spice mixture for about 5 minutes to achieve light on the meat.