Ingredients
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1.5 pounds (750 grams) lamb shoulder, fat removed and cut in cubes
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3 tablespoons ghee or oil (mustard, coconut, vegetable)
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whole spices
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2 bay leaves
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3-4 cloves
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3-4 green cardomons
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1 black cardomon
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1 inch (2.5cm) cinnamon stick
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ground and chopped spices
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1 knob fresh ginger (size of thumb), peeled and chopped
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1 tablespoon coriander powder
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2 1/2 teaspoons chili powder
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1/2 teaspoon tumeric
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2 teaspoons garam masala
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salt, to taste
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vegetables
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3 red onions, finely chopped
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3 garlic cloves, chopped
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2 medium potatoes, chopped in large cubes
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2 large tomatoes, chopped
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1/4 cup coriander (cilantro), chopped
Directions
|
1
Done
|
In a Dutch oven or slow cooker over medium heat, add the ghee or oil with whole spices. Mix together until the spices become fragrant, only about 3 minutes. |
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2
Done
|
Add all the red onions, mix together with the spices. Brown the onions for about 3-4 minutes, then add the garlic and ginger, keep mixing with the whole spices- it almost becomes a paste. Takes about 10 minutes. |
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3
Done
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Once the onions are nicely browned, add all the ground spices, aside from the salt and garam masala. Saute for 2-3 minutes. |
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4
Done
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Add the lamb, one-half the coriander leaves, and potatoes mixing occasionally for 3-4 minutes. |
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5
Done
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Place in the tomatoes, salt and then cook another 5-6 minutes until tomatoes are soft. |
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6
Done
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Add about 1 cup of water, cover and cook for about 2 hours, mixing every 20 minutes or so. |
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7
Done
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Before serving add the garam marsala, mix through along with the remaining coriander leaves. |
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8
Done
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Serve with basmati rice. |
