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Spicy Lamb Stew

Chef.at.Home's picture
Ingredients
  Boneless lamb 1 1⁄2 Pound (Cut Into 1-Inch Cubes)
  Whole cloves 4
  Whole cardamom pods 4 , cracked
  Cinnamon stick 1 Inch
  Cooking oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Grated ginger root 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Ground turmeric 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Plain yogurt 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
Directions

In saucepan combine meat, 1/2 cup water, and 1/2 teaspoon salt.
Cover; simmer 30 minutes.
Meanwhile, in skillet cook and stir cloves, cardamom, and cinnamon in hot oil a few seconds.
Add onion, garlic, and gingerroot; cook and stir 3 minutes more.
Mix coriander, turmeric, cumin, pepper, and cayenne; stir in 1/4 cup water.
Add to onion-spice mixture.
Cook and stir 10 minutes.
Add onion mixture to lamb in cooking liquid.
Stir in 1/4 teaspoon salt.
Cover and simmer till meat is tender, 15 to 20 minutes more.
Blend yogurt and flour; stir into lamb mixture.
Cook and stir just till thickened and bubbiy.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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