Rajasthani Spicy Lamb Stew

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
1 lb	454g / 16oz	Boneless lean lamb - , cut into 2" cubes
2 lbs	908g / 32oz	Onions - canned, peeled and (medium) sliced
1		Fresh ginger root - , chopped
8		Garlic - , peeled and chopped
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/2 cup	118ml	Plain yoghurt - , stirred
2 teaspoons	10ml	Chili powder
		Salt

Recipe Instructions

Heat half the oil in a saucepan over medium-high heat. When hot, add the cubed lamb and stir constantly to brown on all sides. Remove the meat with a slotted spoon and reserve it. Add the rest of the oil to the pan, and when hot, add the onions and brown them, stirring frequently to prevent burning. Meanwhile, mix the ginger, garlic, coriander, cumin, and turmeric into the yoghurt. When the onions are browned, add the meat and yoghurt mixture to the pan, stirring. Reduce the heat to medium-low and simmer for 10 minutes, adding a little water if necessary to prevent burning. Add the chili powder to the lamb, season with salt, and add 1 3/4 cups hot water. Cover, lower the heat, and simmer for 1 1/4 hours, until the meat is tender and the spicy gravy is thick. Serve with plain boiled rice. India

Source:
Ismail Merchant's Indian Cuisine

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