Lamb

Lamb Risala

Lamb Risala is a savory lamb stew with a lot of character that is served at celebrations in Bangladesh. A perfect winter stew for cold and dark evenings.

Cooking time

180 min

Portions

4 st

Svårighetsgrad

Easy

Ingredients

1 kg

Leg of lamb
1 dl

Turkish yoghurt
1 msk

Lemon juice
1 pinch

Salt
50 gram

Halved potatoes
1 msk

Cashews
1 tsk

Lamb stock
1 tsk

Barbecue seasoning
4 dl

Water

Spice paste

1 st

Sliced yellow onion
1 msk

Garlic and ginger paste
1 tsk

Coriander and mint paste
2 msk

Oil
½ msk

Coriander powder
½ msk

Cumin
1 tsk

Turmeric
1 tsk

Red chili powder
1 tsk

Paprika powder
1 pinch

Salt & black pepper
1 pinch

Garam masala
1 dl

Yoghurt

How to do

Mix the yoghurt, lemon juice and salt in a deep bowl and add the leg of lamb. Leave to marinate for at least 2 hours or overnight.
Peel and slice onion. Heat a wok with oil and fry the onion for 5 minutes.
Mix the ingredients for the spice paste in a small bowl and stir in the fried onion.
Heat a wok with oil and stir in the spice paste and lamb. Fry for 3 min while stirring.
Add water, stock, mustard, barbecue seasoning and simmer with the lid on for about 40 minutes.
Peel and halve potatoes and stir into the pot after 20 min.
Season with a little more yogurt, lemon juice and salt. Garnish with cashew nuts.

Small facts about Lamb Risala

Lamb Risala is a royal dish with roots in Mughal and Rajput cuisine, particularly from the princely state of Rajasthan in India. This dish epitomizes the rich and aromatic flavors of traditional Indian cooking. Lamb Risala involves tender pieces of lamb slow-cooked in a creamy, yogurt-based sauce infused with a blend of spices such as cardamom, cloves, cinnamon, and nutmeg. Lamb Risala is a celebration of the opulence and sophistication of Mughal-era feasts, continuing to be a favorite in festive and special occasions across India.