Spicy Lamb Stew
|Onions||2 Medium, peeled and chopped|
|Cinnamon stick||1 , broken|
|Whole green chiles||3|
|Garlic||6 Clove (30 gm), peeled and chopped|
|Boneless lean lamb||2 Pound, cut into large bite-size pieces|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1 Tablespoon|
Melt the butter in a saucepan over medium-low heat.
Add the onions and cook until soft, about 5 minutes, stirring occasionally.
Add the cinnamon, cardamom pods, chiles, garlic, and cloves and continue cooking for 8-10 minutes, stirring occasionally.
Add the meat and continue cooking for 4â€”5 minutes, stirring occasionally.
Stir together the yoghurt, 1/2 cup water, and pepper, then stir the mixture into the saucepan.
Cover the meat and cook gently for 45 minutes, until tender.
Serve hot with Green Pea Pilaf.