When it comes to the kings and queens of Indian cuisine, the Hyderabadi Laziz Lamb Handi takes the crown without a doubt. This dish is more than just a meal – it’s a rich, aromatic celebration of flavours that’ll have you licking your fingers and begging for seconds. In this blog, I’ll walk you through this drool-worthy recipe that’s going to elevate your kitchen game. Plus, keep an eye out for the two secret phrases hidden like treasure!
Without further ado, let’s dive into this laziz lamb handi recipe that’s going to steal the spotlight at your dinner table.
Ingredients:
To create this sensational masterpiece, you’ll need a handful of pantry staples and, of course, some tender, succulent lamb.
- 500 grams Lamb from FreshToHome
- 1 cup yogourt
- 2 large, finely sliced onions
- 2 medium, finely chopped tomatoes
- 2 tablespoons ginger-garlic Paste
- 3 tablespoons ghee
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2, slit lengthwise green chilies
- A handful, chopped coriander
- Salt to taste
- 1 cup water
Instructions:
1. Marinating the Lamb: In a bowl, combine the yoghurt, ginger-garlic paste, red chilli powder, turmeric, and salt. Add the lamb pieces, mix well, and let it sit for at least 1 hour.
Pro tip: The longer it marinates, the deeper the flavours. You’re in for the ultimate flavour fiesta!)
2. Sizzle and Saute: Heat ghee in a large handi or deep pan. (Ah, that sizzling sound is music to your ears, right?). Toss in the sliced onions and sauté them until golden brown. (Don’t rush this part – we’re looking for caramelised perfection here.)
Add the slit green chilies and give them a quick stir.
3. Tomato Tango: Now, add in your chopped tomatoes and cook until they’re soft and mushy. (You want them to blend in and form a rich base for the gravy.) Sprinkle in coriander powder, garam masala, and kasuri methi. Stir everything together and let those spices release their magic.
4. Lamb Dive: Add the marinated lamb to the handi. Stir well to coat the lamb in all that rich, spicy goodness. Pour in 1 cup of water to make the gravy. Bring it to a boil, then cover the handi with a lid and let it simmer on low heat for about 45 minutes to 1 hour.
5. Finishing Touches: Once the lamb is tender, check the consistency of the gravy. You can adjust it with more water if needed, but make sure it’s thick and luscious.
Garnish with freshly chopped coriander leaves for that final burst of flavour and colour.
Fun Fact:
Did you know that cooking in a handi actually helps retain the moisture and enhances the flavours? It’s like the dish has its own little pressure cooker built right in!
6. Time to Plate
Serve this lamb handi with fluffy naan, buttery parathas, or fragrant basmati rice. Trust me, once you’ve had a bite, your taste buds will never forget the explosion of flavours.
Tips for That Extra ‘Wow’ Factor
– Tip 1: If you like your food extra fiery, feel free to add more red chilli powder or even a dash of black pepper. After all, what’s life without a little spice?
– Tip 2: Make sure your ghee is high-quality. It’s the backbone of this dish, and the richer the ghee, the more flavorful the handi!
Final Thoughts
If you’re looking to impress your friends, family, or even just treat yourself, this Hyderabadi Laziz Lamb Handi is the way to go. It isn’t just a meal; it’s an experience. With every bite, you’ll be transported to the streets of Hyderabad, surrounded by the heady aroma of spices, sizzling lamb, and freshly made naan.
Cooking is about love, laughter, and a whole lot of flavours, and with this dish, you’re getting it all wrapped up in one irresistibly delicious package. So go on, give it a try, and let your kitchen be filled with the aroma of something truly magical. Bon Appétit!