Spicy Lamb Stew Recipe
Ingredients
| Butter | 1/4 pound | |
| 2 medium-size onions, peeled and chopped | ||
| 1 cinnamon stick, broken up | ||
| 6 cardamom pods | ||
| Whole green chiles | 3 | |
| Garlic | 6 Clove (5gm), chopped | |
| Cloves | 12 | |
| 2 pounds boneless lean lamb, cut into large bite-size pieces | ||
| Plain yoghurt | 1/2 Cup (16 tbs) | |
| 1 tablespoon coarsely ground black pepper | ||
Directions
Melt the butter in a saucepan over medium-low heat.
Add the onions and cook until soft, about 5 minutes, stirring occasionally.
Add the cinnamon, cardamom pods, chiles, garlic, and cloves and continue cooking for 8-10 minutes, stirring occasionally.
Add the meat and continue cooking for 4—5 minutes, stirring occasionally.
Stir together the yoghurt, 1/2 cup water, and pepper, then stir the mixture into the saucepan.
Cover the meat and cook gently for 45 minutes, until tender.
Serve hot with Green Pea Pilaf.
Add the onions and cook until soft, about 5 minutes, stirring occasionally.
Add the cinnamon, cardamom pods, chiles, garlic, and cloves and continue cooking for 8-10 minutes, stirring occasionally.
Add the meat and continue cooking for 4—5 minutes, stirring occasionally.
Stir together the yoghurt, 1/2 cup water, and pepper, then stir the mixture into the saucepan.
Cover the meat and cook gently for 45 minutes, until tender.
Serve hot with Green Pea Pilaf.
Chef
