One-Pan Spiced Lamb and Winter Vegetables
This one-pan spiced lamb and winter vegetable dish is a hearty and flavorful meal designed to warm you up on cold winter nights. Using a mix of robust spices and tender lamb, this advanced recipe highlights the depth of Indian culinary tradition while staying true to the one-pan trend.
Ingredients
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 cinnamon stick
- 4 whole cloves
- 2 pounds boneless lamb shoulder, cut into 2-inch pieces
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 cups beef or lamb stock
- 2 cups diced carrots
- 2 cups cubed butternut squash
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup frozen peas
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
Method
- Preheat the oven to 325°F (165°C).
- In a large ovenproof skillet or Dutch oven, heat the ghee over medium-high heat. Add the cumin seeds, coriander seeds, cinnamon stick, and cloves. Sauté for 1-2 minutes until fragrant.
- Add the lamb pieces to the skillet and brown them on all sides for about 8-10 minutes. Remove the lamb and set it aside.
- In the same skillet, add the onions and cook until they are soft and golden, about 8 minutes. Add the garlic and ginger, cooking for another 2 minutes.
- Stir in the ground turmeric and garam masala, cooking for 1 minute to release the spices' flavors.
- Return the lamb to the skillet, add the stock, and bring it to a simmer. Cover the skillet and transfer it to the preheated oven. Cook for 45 minutes.
- Add the carrots and butternut squash to the skillet. Cover and return to the oven for another 30 minutes.
- Stir in the green beans and frozen peas, season with salt and pepper, and cook uncovered for an additional 15 minutes.
- Remove the skillet from the oven and let it rest for 10 minutes. Garnish with fresh cilantro leaves before serving.