Ingredients: 4 lb boneless lean lamb 1 c cooking oil 3 diced onions 2 tsp pureed garlic 2 tsp mustard seed 2 tsp garam masala 1/4 tsp chili pepper flakes 2 tsp ground cumin 2 tsp turmeric 1 1/2 tsp ground cardamom salt and pepper 2 qt chicken broth
Directions:Cut the meat into two-inch cubes. Warm oil in skillet and add meat. When each cube is golden brown on all sides remove from skillet and set aside. Add onions to the skillet and cook until translucent. Add garlic and spices and cook for no more than 4 minutes over medium heat. Return meat to skillet. Add chicken broth and cook for 1 1/2 hour. Serve lamb curry hot over rice. |