Spicy Lamb with Onions

Spicy Lamb with Onions

Ingredients :

1.5 kg lamb shoulder

1 kg onions

7 cloves garlic

1 1/2 teaspoons fresh ginger, grated finely

3 tablespoons yogurt

2.5 teaspoons chili powder

1 teaspoon paprika

3 tablespoons fresh cilantro leaves, chopped

2 tablespoons ground coriander

2 teaspoons black cumin seeds

3 tablespoons ghee

3 tablespoons oil

8 cardamom pods

1 teaspoon garam masala

Method :

Cut the lamb shoulder into large cubes. Slice half the onions finely and chop the rest. Use a food processor to blend the chopped onions, garlic, ginger, yogurt, chili powder, paprika, cilantro leaves, ground coriander and black cumin seeds until smooth. Heat ghee and oil in a large heavy pan and fry  the sliced onion, stirring frequently, until evenly browned. Remove from pan. Add cubed meat to pan, not too many pieces at a time, and fry on high heat until browned on all sides. Remove each batch as it 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 cardamom pods, stir well, cover and cook on low heat until meat is almost tender. Stir 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 of pan and leave on very low heat for a further 15 minutes. Serve hot with white rice.