45. Spicy Lamb Ghoulash

• November
• 25

3:03 am Dinner, Home Cooking, Lamb, Spiced it up

Like I mentioned before, the husband likes eating lamb, while I am hopeless when it comes to cooking it. We usually would eat lamb over at any Indian restaurant, either lamb biryani or lamb shish kebab, or whichever lamb that caught our fancy at that time.

But once in a blue moon, the husband would buy some lamb over at the local butcher. And I would scratch my head, thinking what would I do with it.

Wing it, I did, and this what I came up with.

SPICY LAMB GHOULASH

Ingredients
300 g cubed lamb meat — preferably from the neck bones

Marinade
4 TB cumin powder
4 TB coriander power
4 TB chili powder (use paprika if you wanted this to be mild)
2 TB salt
4 TB cracked black pepper
2 TB ginger power
2 TB garlic powder
1 TB white pepper powder
4 TB sour cream (or yogurt)

Method
Mix the lamb with the marinade, and set aside for 2 hours.

Heat up your pan on medium, then add in lamb (with all the marinade). Cook on medium, simmering for up to an hour. Adjust seasonings.

Serve this on a bed of mashed potatoes, with salad on the side.