Title: Spiced Lamb with Onions
Categories: Indian, Meats, Main dish
Yield: 8 servings
1 1/2 kg Shoulder of lamb or mutton
1 kg Onions
6 Cloves garlic
1 1/2 t Finely grated fresh ginger
3 T Yoghurt
2 t Chilli powder
1 t Paprika
3 T Chopped fresh coriander
Leaves
2 T Ground coriander
2 t Black cummin seeds
3 T Ghee
3 T Oil
8 Cardamon pods
1 t Garam masala
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
