Lamb Dilruba Recipe

Prep the Ingredients

Begin by washing and cutting the lamb shoulder into bite-sized cubes. Slice the mushrooms and chop the onion finely. Grate the fresh ginger and mince the garlic.

Sauté the Aromatics

In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the chopped onion, grated ginger, and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.

Add the Spices

Stir in the cumin seeds, coriander powder, turmeric powder, and salt. Cook for another 2 minutes, allowing the spices to toast and release their flavors.

Cook the Lamb

Add the lamb cubes to the pot, stirring well to coat in the spice mixture. Cook for about 5-7 minutes until the lamb is browned on all sides.

Add the Mushrooms

Fold in the sliced mushrooms and black pepper. Cover the pot with a lid, reduce the heat to low, and let it steam for about 20 minutes, stirring occasionally, until the lamb is tender and the mushrooms have released their moisture.

Final Touch

Once cooked, sprinkle the garam masala over the dish. Stir well and let it sit for another 2 minutes before removing from heat.

Garnish and Serve

Garnish with chopped fresh cilantro and serve warm with naan or rice.