Lamb is a big part of Pakistani cuisine and was mostly served during the summer months. I clearly remember that my mom used to say that lamb is one of the ‘cooler’ meats to be cooked often during the hot summer months compared to beef, which adds warmth to the body. I believe that seasons played a big role when choosing the appropriate recipes.
2 Tablespoons canola oil
1 Yellow onion, sliced
1 Pound lamb, cubed
2 Cloves of garlic – peeled and slightly smashed
2 Medium Golden Yukon Potatoes, cubed
2 Carrots, sliced
2 Celery stalks, sliced
1 8oz can of chopped tomatoes
1 Cup cilantro, chopped
1/2 Teaspoon salt
2 Teaspoons White Jasmine Tandoori Masala
3 Cups beef stock
Heat the oven to 350 degrees. Heat oil in a pan, add sliced onions and sauté them for a minute or so. Add lamb, garlic and sauté it with the onions for about two minutes. Add all the vegetables, salt and Tandoori masala and continue to stir. Add tomatoes, cilantro and beef stock. Cover and leave in the oven for 1 hour. Check the pot and then leave it in for another 30 minutes or so until beef and vegetables are tender. Serve with crusty bread or plain boiled rice.