Rajasthani Spicy Lamb Stew
|Vegetable oil||4 Tablespoon|
|Boneless lean lamb||1 Pound, cut into 2-inch cubes|
|Onions||2 Medium, peeled and sliced|
|Fresh ginger root||1 Inch, chopped|
|Garlic||8 Clove (40 gm), peeled and chopped|
|Ground coriander||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Plain yoghurt||1⁄2 Cup (8 tbs), stirred|
|Chili powder||2 Teaspoon|
Heat half the oil in a saucepan over medium-high heat.
When hot, add the cubed lamb and stir constantly to brown on all sides.
Remove the meat with a slotted spoon and reserve it.
Add the rest of the oil to the pan, and when hot, add the onions and brown them, stirring frequendy to prevent burning.
Meanwhile, mix the ginger, garlic, coriander, cumin, and turmeric into the yoghurt.
When the onions are browned, add the meat and yoghurt mixture to the pan, stirring.
Reduce the heat to medium-low and simmer for 10 minutes, adding a little water if necessary to prevent burning.
Add the chili powder to the lamb, season with salt, and add 1 3/4 cups hot water.
Cover, lower the heat, and simmer for 1 1/4 hours, until the meat is tender and the spicy gravy is thick.
Serve with plain boiled rice.