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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ingredients:
4 pounds boneless, trimmed lamb shoulder |
salt and freshly ground black pepper |
1 cup vegetable oil |
3 onions, diced |
2 tablespoons pureed garlic |
2 tablespoons black mustard seeds |
2 tablespoons garam masala |
2 teaspoons turmeric |
2 teaspoons ground cardamom |
2 teaspoons ground cumin |
1 teaspoons dried red pepper flakes |
2 quarts brown lamb stock or canned chicken broth |
plain yogurt and fried onions, for garnish |
Directions:
1. Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
2. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
3. Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
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