Ingredients Jump to Instructions ↓

  1. 2 Fresh ginger, peeled, coarsely - chopped

  2. 8 Garlic - peeled

  3. 2 cups 474ml Water

  4. 10 tablespoons 150ml Vegetable oil

  5. 2 lbs 908g / 32oz Boned lamb shoulder or leg - cut into 1" cubes

  6. 10 Cardamom pods, remove seeds, discard pods

  7. 2 Bay leaves

  8. 6 Cloves

  9. 10 Black peppercorns

  10. 1 Cinnamon

  11. 2 Onions - finely chopped (medium)

  12. 1 teaspoon 5ml Coriander seed - ground

  13. 2 teaspoons 10ml Cumin seeds - ground

  14. 4 teaspoons 20ml Red paprika

  15. 1 teaspoon 5ml Cayenne pepper - ground (to taste)

  16. 1 teaspoon 5ml Salt - to taste

  17. 6 tablespoons 90ml Plain yogurt

  18. 1/4 teaspoon 1 1/3ml Garam masala - (your favorite)

  19. 1 Fresh ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until cloves swell and the bay leaves begin to take on color. This just takes a few seconds. Now put in the onions. Stir and fry for 5 minutes or until the onions turn a medium-brown color. Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt. Stir fry for another 30 seconds. Add the browned meat cubes and the meat juices. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour or until meat is tender. Every 10 minutes give the pot a good stir to prevent burning. When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened. Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve it. Bill's notes: I find that following the recipe using yogurt available in America, that the sauce breaks (yogurt crudles). So I add the yogurt at the very end after I take the skillet off the fire and let the contents cool for a monute or two. Then I add the yogurt and stir it in.


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