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 immediately. |