Bakhara Pasanda - Curried Lamb

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1/2 cup peanut oil or 1/2 cup vegetable oil or 1/2 cup corn oil
• 1 large onion, coarsely grated, about 1 1/2 cups
• 2 whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom
• 1/2 teaspoon ground ginger
• 1 cinnamon stick, about 2 inches long
• 2 whole cloves
• 1 tablespoon garlic, finely minced
• 2 2/3 cups water
• 1/2 cup yogurt
• 2 lbs lamb, cut into 2-inch cubes
• salt, to taste, about 3 tsp
• 1/2 cup heavy cream

Recipe

• 1 heat the oil in a large, heavy kettle (pot) and add the onion.
• 2 cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves.
• 3 cook stirring frequently, about 10 minutes longer.
• 4 when onion starts to brown, add the garlic and 2/3 cup of water.
• 5 simmer briefly and add the yogurt and lamb, stirring to coat the pieces.
• 6 sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover.
• 7 cook about 30 minutes until the sauce is quite dry. stir often as the stew cooks.
• 8 add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking.
• 9 add the heavy cream and cook uncovered for about 15 minutes longer.