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Bengali Spiced Braised Lamb With Potatoes

Name: Bengali Spiced Braised Lamb With Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Indian Bengali
Ingredients: 500 g bone-in lamb shoulder, cut into 1.5-inch pieces; 3 tbsp mustard oil; 2 medium Yukon gold potatoes, peeled and halved; 2 medium red onion, thinly sliced; 1 tbsp ginger paste; 1 tbsp garlic paste; 1.5 tsp ground coriander; 1 tsp Kashmiri red chili powder; 4 whole green cardamom pods, lightly cracked

A classic home-style Bengali lamb broth braised with golden fried potatoes, caramelized onions, and warming whole green cardamom.

Prep: 20 min
Cook: 60 min
Total: 80 min

AI-generated illustration of Bengali Spiced Braised Lamb With Potatoes

AI illustration

Technique to learn

Khasir Mangsho Koshano (Aromatic Sear-Braise)

Slowly frying aromatics and meats in hot oil extracts moisture and builds intense depth before adding liquid for braising.

Instructions

Step 1: Heat mustard oil in a heavy dutch oven over medium-high heat until faintly smoking.
Step 2: Fry potato halves in the hot oil for 4 minutes until crisp and golden brown on all sides, then transfer to a plate.

Step 3: Add green cardamom pods to the hot oil, followed by sliced onions; cook for 8 to 10 minutes until deep golden brown.

Step 4: Stir in ginger paste, garlic paste, ground coriander, Kashmiri chili powder, and 1 teaspoon salt, sautéing for 2 minutes.

Step 5: Add lamb pieces and sear over medium-high heat for 8 minutes, turning meat frequently until well coated and browned.

Step 6: Pour in 500 ml boiling water, bring to a boil, then turn heat to low, cover tightly, and simmer for 40 minutes.

Step 7: Add the fried potatoes to the pot, cover again, and simmer for an additional 20 minutes until meat and potatoes are fork-tender.

Cooking tips

Boiling water added to the searing meat prevents the lamb temperature from dropping abruptly and maintains tender meat fibers.
Deeply browning the sliced onions is crucial for giving the broth its rich reddish-brown tone.
Original home-cooking adaptation inspired by Indian Bengali; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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