Today I was teaching a cooking class at a corporate event, and I had this lamb curry on my menu. Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat.
2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless
2 tbsps finely chopped garlic
1 cup plain full fat yogurt
2 dry bay leaves
6 green cardamoms
1 cinnamon stick, broken into two
1 large red onion, thinly sliced
4 tbsps ghee
2 tablespoons RUPEN’S CURRY MIX
2 tbsps curry powder
2 tbsps paprika powder
1 tsp cayenne powder
2 tbsps chopped cilantro
Salt, to taste
In a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.
In a 5 qt pot, heat ghee over medium heat.
Add whole spices and onions. Stir and cook for about 10 minutes or until onions have partially caramelized, stirring every minute.
Add marinated lamb along with all the marinade and sauté for about 5 minutes.
Add 1.5 cups water and cook covered for 60 minutes on low heat, stirring every 10 minutes approximately.
When the lamb is tender (it breaks easily with a fork), switch off gas stove and skim off additional fat that is flowing on top of the curry. This is helpful if you want to eat healthier.
Adjust salt, garnish with chopped cilantro and serve hot with bread or rice.