Spiced lamb with onions

8 Servings

Ingredients

Quantity Ingredient
1½ kilograms Shoulder of lamb or mutton
1 kilograms Onions
6 Cloves garlic
1½ teaspoon Finely grated fresh ginger
3 tablespoons Yoghurt
2 teaspoons Chilli powder
1 teaspoon Paprika
3 tablespoons Chopped fresh coriander
Leaves
2 tablespoons Ground coriander
2 teaspoons Black cummin seeds
3 tablespoons Ghee
3 tablespoons Oil
8 Cardamon pods
1 teaspoon Garam masala

Directions

Cut meat into large cubes. Slice half the onions finely and chop the rest.

Put the chopped onions into container of electric blender with garlic, ginger, yoghurt, chilli powder, paprika, coriander leaves, ground coriander and black cummin seeds. Blend until smooth.

Heat ghee and oil in a large heavy pan and fry the sliced onions, stirring frequently, until evenly browned. Remove from pan. Add cubed meat to pan, not too many pieces at one time, and fry on high heat until browned on all sides. Remove each batch as it is browned and add more. When all the meat has been done and removed from pan, add a little more ghee or oil if necessary and fry the blended mixture over medium heat, stirring all the time, until it is cooked and gives out an aromatic smell. Oil should start to appear around the edges of mixture. Return meat to pan, add cardamon pods, stir well, cover and cook on low heat until meat is almost tender.

Sir occasionally. It might be necessary to add a little water, but usually the juices given out by the meat are sufficient. When meat is tender and liquid almost absorbed add garam masala and reserved fried onions, replace lid af pan and leave on very low heat for a further 15 minutes.

Serve with rice or Indian bread.

Compiled by: Teresa & Imran Source: The Complete Asian Cookbook-Charmaine Solomon

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Aug 6, 1997

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