Now that fall is upon us, seek delicious coziness in this kick-ass lamb dish! Chef Gurj Dhaliwal shows you how to add a touch of sweetness to this classic Indian dish with B.C. blueberries.
Place a large wide, flat-bottom pot or Dutch oven over medium heat. Add 1 tbsp (15ml) of oil and preheat for 2 minutes. Add coriander seeds, fennel seeds, cloves, cinnamon and cardamom. Toast spices in oil for 3 minutes.
Remove spices, increase heat to medium high, add chopped onions and cook for 10 minutes.
Add garlic, ginger, chili, garam masala, paprika, and cook for 5 minutes.
In a separate bowl, combine the turmeric, black pepper, cubed lamb and remaining oil.
Add lamb to onion spice mixture and stir to coat. Cook for 5 minutes.
Add blueberries, canned tomatoes, salt and water. Reduce the heat to medium low and cook the lamb, covered, for 15 minutes.
Remove the lid and continue to cook over medium low heat for 45 minutes, or until the lamb is tender and the sauce is thick.
Garnish with fresh chopped mint and serve with yogurt.
- Serves 4-6
- Prep Time:
- 15 minutes
- Cook Time:
- 1 hour, 30 minutes