165min 2 ppl
Lamb Phaal
105 minutes
2 people
Hard
105 min · 12 steps
Hard: over 60 min or 12+ steps
440 kcalper person
Protein 42g
Carbs 12g
Fats 26g
About this dish
Slow-cooked lamb in the ferociously hot phaal sauce — multiple dried chillies and fresh bird's-eye chillies build a thick, dark gravy where the richness of tender lamb provides the only counterbalance to the extraordinary heat.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderroughly choppedsmall handful
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks350 g
- Birdfinely sliced1.5
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Dried Goods
- Water100 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken2
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- large heavy casserole
- chef's knife
- cutting board
- grater
- wooden spoon
- meat thermometer
Method
1
Finely dice the onion, mince the garlic, grate the ginger, slice the bird's-eye chillies, deseed and break the dried red chillies, and roughly chop the fresh coriander.
Approx. 10 minutes
2
Cut the lamb shoulder into 4 cm chunks and pat dry.
Approx. 5 minutes
3
Heat the oil in a large heavy casserole over high heat. Sear the lamb in batches for 3–4 minutes until well browned. Transfer to a plate.
Approx. 8 minutes
4
Add the cumin seeds to the casserole and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
5
Add the onion and cook, stirring often, for 10 minutes until deep golden.
Approx. 10 minutes
6
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes, stirring.
Approx. 2 minutes
7
Stir in the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
8
Add the tinned tomatoes, vinegar, and water. Return the lamb with any resting juices. Stir well to combine.
Approx. 2 minutes
9
Bring to a boil, reduce heat to very low, cover, and simmer for 55 minutes until the lamb is tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 55 minutes
10
Remove the lid and cook for 12 minutes until the sauce reduces to a thick, dark gravy.
Approx. 12 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve hot, garnished with fresh coriander.
Approx. 2 minutes
