Recipe File: Lamb with Black Cherry Sauce

Give your taste buds something to smile about with this Indian dish.

Lamb with Black Cherry Sauce

Give your taste buds something to smile about with this Indian dish.

-Courtesy of Everyday Indian: 100 Fast, Fresh, and Healthy Recipes (Whitecap Books; March 2009), by Bal Arneson

 The combination of black cherries and fennel seeds gives a great aroma to this elegant dish. Serve with rice and broccoli.

Makes 4 Servings

Lamb with Black Cherry SauceIngredients for Lamb:

1 tablespoon grapeseed oil

2 pounds rack of lamb

Ingredients for Rub:

2 teaspoons ground cumin

2 teaspoons garam masala

1 teaspoon fennel seeds

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon pepper

Everyday Indian Preparation:

1. Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.

2. Preheat the oven to 450°F. Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

Ingredients for Sauce:

1 tablespoon grapeseed oil

1/2 teaspoon asafoetida

2 tablespoons chopped garlic

1 teaspoon fenugreek seeds

2 teaspoons garam masala

1/4 teaspoon ground cardamom

1 14-ounce can pitted cherries


1. While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat. Mix in the garlic and fenugreek seeds and cook for 1 minute. Stir in the garam masala and cardamom. Cook for 10 seconds, and add the cherries, including the juice. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.

2. Remove the sauce from the heat and process it using a food processor to thicken the sauce. Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.


Look for more lamb recipes in BettyConfidential’s Recipe File.

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