Indian · Side

Steamed Lamb with tamarind and jaggery

Our tested Steamed Lamb Pilaf: slow-braised, generous, and balanced with tamarind and jaggery. Serves 2 people with plenty to go around.

4.6 from 4,035 cooks

Prep20 min

Cook30 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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