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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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you can easily make this with chicken as well. courtesy of the NY Times. Ingredients:
2 tablespoons butter |
2 large onions or 4 medium onions, sliced |
10 cloves garlic, peeled |
salt |
2 teaspoons ground coriander |
1 tablespoon minced ginger or 1 teaspoon dried ginger |
10 cardamom pods |
1/4 teaspoon cayenne, to taste |
1 cinnamon stick |
3 cloves |
1 1/2 lbs lamb shoulder or 1 1/2 lbs leg of lamb, cut into 1 to 1 1/2 inch chunks or 4 whole chicken legs |
2 cups yogurt |
2 tablespoons cornstarch |
chopped fresh cilantro leaves, for garnish |
cooked basmati rice, for serving |
Directions:
1. Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high.
2. Add onions, garlic and a large pinch of salt.
3. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes.
4. Stir in spices, and cook another minute or so.
5. Add lamb or chicken, and stir.
6. In a bowl, whisk yogurt with cornstarch until smooth.
7. Stir it into mixture; if using chicken, add 1/3 cup water.
8. Bring to a gentle simmer over medium heat, then cover and turn heat to low.
9. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender.
10. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.
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