Ariso Recipes
Spiced Lamb and Taro Stew
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Spiced Lamb and Taro Stew. This dish is a delightful symphony of tastes and textures, featuring Lamb (boneless pieces), Taro (Colocasia antiquorum). Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
North Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
Start by preparing the ingredients for spiced lamb and taro stew.
2
Peel the taro (colocasia) using a peeler or knife. after peeling, make four slits on each taro piece, then wash them and set aside.
3
Set your electric pressure cooker to the saut„© mode and allow it to preheat for 3 to 4 minutes.
4
Once the cooker is hot, add the mustard oil, whole spices (cinnamon, black pepper, cloves, and cardamom pods), ginger, garlic, green chilies, and chopped onions. saut„© until the onions turn golden brown.
5
Now, add the lamb pieces, prepared taro, ground coriander, turmeric powder, red chili powder, garam masala, and salt. saut„© the lamb and taro in the masala for 3 to 4 minutes.
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