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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

  1. 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.
  2. Peel and slice onion. Heat a wok with oil and fry the onion for 5 minutes.
  3. Mix the ingredients for the spice paste in a small bowl and stir in the fried onion.
  4. Heat a wok with oil and stir in the spice paste and lamb. Fry for 3 min while stirring.
  5. Add water, stock, mustard, barbecue seasoning and simmer with the lid on for about 40 minutes.
  6. Peel and halve potatoes and stir into the pot after 20 min.
  7. 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.