Ingredients Jump to Instructions ↓

  1. 1/4 cup whole wheat flour

  2. 1 tablespoon ground coriander

  3. 2 pounds lamb shoulder

  4. 2 tablespoons grapeseed oil

  5. 1 red onion , chopped

  6. 2 tablespoons grated fresh garlic

  7. 2 tablespoons grated fresh ginger

  8. 1 tablespoon cumin seeds

  9. 1 tablespoon garam masala

  10. 1 tablespoon tomato paste

  11. 1 green chile, finely minced

  12. 1/4 cup chocolate chips

  13. 2 cups chopped tomatoes

  14. 1 red pepper, seeded and chopped

  15. 1 cup red wine

  16. Pinch of salt and freshly ground black pepper

  17. Water, as needed (about 1 to 2 cups)

Instructions Jump to Ingredients ↑

  1. Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 2-inch pieces and add to the flour and toss well to coat.

  2. Heat the oil in a large, heavy-bottomed pot and when it is hot, add the lamb pieces and begin to brown on all sides. Reserve the browned meat in a bowl and drain off the excess fat. Add the onion, garlic , and ginger to the pot and cook until softened and caramelized. Add the cumin seeds, garam masala , tomato paste , chile , and chocolate chips, and stir well. Add the tomatoes , red pepper , reserved meat, red wine , salt, pepper, and then add enough water to just cover the meat. Season with salt, and pepper, and cook for about 2 hours over medium-low heat, until the meat is very tender and the sauce is thick.


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