Ingredients

The following ingredients have 8 Servings
  • 2 lbs Lamb (sliced shoulder or leg)
  • 1 lb Onions (sliced, )
  • 2 tbsp Oil (or ghee)
  • ½ cup Cilantro (for garnish)
  • 1 tsp Kosher salt
  • ½ tsp Black pepper powder
  • 8 large Fresh garlic cloves ( minced)
  • 3 inch Fresh ginger (fresh grated)
  • 1 cup Greek yogurt (plain)
  • 2 tbsp Coriander powder
  • 1 tsp Ground cumin powder
  • 2 tbsp Sweet smoked paprika (or Kashmir chili powder)
  • 1 tsp Cayenne pepper (or more sweet smoked paprika)
  • ¼ tsp Turmeric powder
  • 2 tbsp Lemon juice
  • 6 Green cardamoms
  • 4 Black cardamoms
  • 1 Stick cinnamon
  • 4 Cloves
  • 1/2 Star anise
  • 2 Bay leaves

Instruction

  • Lamb - Trim off excess fat and cut lamb into 2 to 3-inch cubes. Season with salt and pepper. Add the garlic and ginger and combine well. Pro tip - you want the lamb to be about bite size but not too small so it breaks apart during cooking or too large as it takes longer to cook on the stovetop.
  • Marinade - Combine all marinade ingredients in a bowl, and combine well.
  • Then, add lamb to the marinade and set it aside to marinate for an hour on the counter or in the fridge overnight.Pro tip - always use glass or stainless steel to marinate. Do not use aluminum as it can oxidize with the acid in the marinade. Avoid plastic as it can get stained from the spices.
  • Whole spice - Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon a bit smaller.Pro tip - you can open the cardamom with a knife and leave the cinnamon whole if you don't want the flavor to be too strong.
  • In a dutch oven or heavy-bottom saute pan add one tablespoon of oil or ghee. Saute the whole spices for a minute.
  • Then add the onions with a pinch of salt. Saute onions until lightly golden – about 5 to 7 minutes.Pro tip - caramelizing the onions in this recipe is very important so don't make haste and don't cook on very high heat. We want the onions caramelized not burnt.
  • Once the onions have been caramelized add the marinated lamb and remaining oil/ghee.Pro tip - if the lamb you are using has excess fat you can omit the extra oil or ghee.
  • Cook on high for 2 minutes while stirring constantly until the meat is no longer pink. Pro tip - the high heat will sear the meat on all sides keeping the pieces moist inside.
  • Next, add 1/2 cup water and let come to a boil. Cover the pan, lower the heat, and let simmer on medium-low until the lamb is cooked to fork-tender.Pro tip - If necessary add a little more water as needed. Alternatively, you can add 1 cup of water and cook it with gravy.
  • When the lamb is fork-tender taste and adjust the seasoning. Garnish with fresh herbs like cilantro.
  • Enjoy!