Rajasthani-style Phá Lấu

Ingredients

In this Rajasthani adaptation of Phá Lấu, we replace the traditional Vietnamese spices with Rajasthani spices like cumin, coriander, turmeric, and garam masala. The dish also incorporates the use of traditional Rajasthani ingredients and cooking techniques, giving it a distinct flavor profile and cultural touch. We alse have the original recipe for Phá lấu, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup yogurt, whisked 1 cup yogurt, whisked
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (total), 12g (saturated)
• Carbohydrates: 6g (total), 3g (sugars)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together cumin powder, coriander powder, turmeric powder, and garam masala. Add this spice mixture to the pot and stir well to coat the lamb.
5. 5.
   Reduce the heat to low and add the whisked yogurt to the pot. Stir well to combine.
6. 6.
   Cover the pot and let the lamb simmer on low heat for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt to taste and garnish with fresh cilantro leaves.
8. 8.
   Serve hot with steamed rice or traditional Rajasthani bread.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful stew, marinate the lamb in yogurt and spices for a few hours before cooking.
• Ghee — If ghee is not available, you can substitute it with vegetable oil or butter.
• Rajasthani spices — Adjust the spice levels according to your preference. Add more green chilies for extra heat or reduce the amount of spices for a milder flavor.

Tips & Tricks

• For a richer flavor, allow the stew to rest for a few hours or overnight before serving.
• Adjust the spice levels according to your taste preferences.
• Serve the Rajasthani-style Phá Lấu with a side of pickles or chutneys for added flavor.
• If you prefer a thicker gravy, you can add a tablespoon of besan (gram flour) to the stew while it simmers.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Rajasthani-style Phá Lấu hot with steamed rice or traditional Rajasthani bread. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Rajasthani-style Phá Lấu in a deep serving dish, allowing the rich gravy and tender lamb pieces to take center stage. Garnish with a sprinkle of freshly chopped cilantro leaves for an added touch of freshness.