Smothered Lamb (Or Pork or Beef)

READY IN: 1hr 45mins
Recipe by pattikay in L.A.

This is a mildly spicy dish from Madhur Jaffrey's Quick and Easy Indian Cooking. I imagine chicken would probably work in this recipe as well. I made this with beef and added some potatoes. Posted for ZWT IV.

Top Review by nangspphet

I made the pressure cooker version of this with beef, for 20 min. I had all the ingredients except fresh garlic but I did have pre-fried garlic so I estimated the amount. With the p.c., no water is called for but I was worried that there would not be enough liquid for a p.c. so I added 1/4 cup. Next time I won't, because there was plenty that came out from the tomato, onion, yogurt, etc and I had to reduce the sauce for about 10 min to get the saltiness to the level I liked. The flavor is not too strong, with mild heat; it's slightly tangy with a nice mellow herb taste from the cilantro. But I did think the beef didn't have much flavor as I would've liked so you have to get some sauce with every bite. The stovetop version should be better for getting the flavors to penetrate the meat but for the p.c. version, I would marinate it for 20-30 mins in the fridge and pierce the meat with a fork too. Having fresh garlic would've made this taste even better of course. I'll definitely make this again.

Ingredients Nutrition


  1. Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well.
  2. Put the oil in a large deep skillet and heat over medium-high heat. When oil is hot, put in garlic, stir till pieces turn medium brown.
  3. Put in the seasoned meat and stir once or twice. Turn heat to medium.
  4. Add one half cup of water. Stir and cover the pan and simmer for 1 to 1 1/2 hours, till meat is tender and sauce is thickened, adding more liquid if necessary. Stir occasionally.
  5. Sprinkle in pepper, adjust seasonings, stir and serve.

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