SIMPLE LAMB ROAST INDIAN STYLE

                                   SIMPLE LAMB ROAST INDIAN STYLE -TWO WAYS

Succulent lamb, onions, black peppercorns, dried red chili peppers, oil and salt create this truly fabulous roast.  Onions and meat juices caramelize, reduce and bloom into a thick, velvety sauce, and the peppers, red and black, guarantee goodly heat!  Easy and forgiving, this recipe has not failed me since 1975.  I make this roast on the stove and also in an instant pot, both these methods are offered below.

INGREDIENTS

1 lb lamb

2 cups sliced onions ( 2 medium onions)

4 dried red chili peppers

1 tsp peppercorns

2 Tbsp oil 

1 tsp salt

1/2 cup water

DIRECTIONS FOR THE STOVE

In a dutch oven heat the oil over medium heat and add the sliced onions, dried red chili peppers and peppercorns and fry till the onions brown and the chilies darken, for about 10 minutes.  Be careful not to burn the onions. 

Add the lamb and sear it on all sides to seal in the flavors.  This should take about 5 minutes. 

Toss in salt and roast the lamb adding small amounts of water as needed.  Cover and cook, checking and stirring periodically, till the lamb is done.  This can take up to 35 minutes.

The lamb will be tender and easily sliced.  Serve it on a bed of the caramelized onions.  

Enjoy!

DIRECTIONS FOR THE INSTANT POT

Combine the oil, onions and spices in the pot and select Saute.  Now fry for about 10 minutes till the onions brown and chilies darken.

Add the lamb and sear it on all sides to seal in the juices and flavors.

Stir in the salt and water, select Meat/Stew, shut the pot and let the lamb cook.

When the lamb is cooked, remove the lid and select Saute again and cook down the soupy gravy till it reduces into a caramelized, shiny blanket of onions and peppers.  Remember to turn the lamb frequently during this process so it is evenly browned and not burned.

The lamb will be tender and delicious, slice and serve it with the caramel onions.

Enjoy!