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Malabar Coast Peppered Lamb




Source of Recipe


recipecircus-Magnolia Lane


Recipe Introduction


The flavors of this dish come from the Malabar coast of India, home of the Tellicherry Peppercorn. If you love black pepper, this is for you. Lamb shoulder works best and is economical. Trim off the large pieces of fat but leave some bits in there for the flavor. Substituting pork shoulder or sirloin will work if lamb is not available but try to find lamb, it's worth it.



List of Ingredients











3-4 lbs. lamb shoulder, or 1½-2 lbs. boneless lamb shoulder
2 Tbls. vegetable oil, divided
1 tsp. butter
1 cup chopped onion
5-6 tsp. black pepper
1 tsp. garam masala
1 cup water
1 tsp. salt
1 lemon, sliced and seeded






Recipe



Preheat oven to 300 degrees.

Cut the meat off the bone into 1-1½ inch chunks.

Heat 1 Tbls. oil and the butter in an oven proof pan or small Dutch oven over medium-high heat. Cook the meat in two batches, removing the meat and juices from the pan and setting it aside once it's nice and brown.

Reduce heat to medium and add 1 Tbls. oil to the pan and add the onion. Cook the onion until it is soft and golden brown. Add the black pepper and garam masala and cook for 1 minute on medium-high. Add the water, scraping up the brown bits from the bottom of the pan. Add the salt, lamb, and juices back into the pan and stir to blend well.

Top with lemon slices and cover the pan with a lid or aluminum foil. Put in the oven and let stew for 1½ hours. Remove lemon slices and serve with saffron or white rice.

Serves 4-6