Lamb Yogurt Curry from Kashmir


1 onion, chopped
2 tsp. ginger
3 garlic cloves, chopped
1 small green chili  minced
1 Tbs. ground coriander
1 tbsp. curry powder
1/2 tsp. garam masala
2 lb. boneless lamb shoulder, cut into large cubes
1 black cardamom
2 tsp. salt or to taste
3 Tbs. ghee or oil
2 cups water
1 cup plain yogurt
Steamed rice or Flat bread for serving

Heat large, deep fry pan over high heat until very hot and add 2 Tbs. of the oil. Sear the lamb and black cardamom. Brown one side and then turn the cubes of lamb to brown the other side.. Using a slotted spoon, transfer the lamb to a plate.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the onion, garlic, ginger and sauté just until it begins to brown, about 3 minutes. Stir in the spice mixture and sauté for 10 seconds more. Add the lamb, water and salt. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Gradually whisk in the yogurt until combined with the sauce.

Cover and simmer gently until the lamb is tender, about an hour. Serve with steamed rice.


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