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Lamb with Onions

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Submitted by tommi1001

YIELD

6 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

4 4
EACH EACH ONIONS
large
7 7
CLOVES CLOVES GARLIC
peeled
1 1
EACH EACH GINGER
piece, 1 inch long coarsely chopped *
1 ½ 355
CUPS ML WATER
158
CUP ML VEGETABLE OIL
1 113
STICK G CINNAMON
1 inch *
10 1E+1
PODS PODS CARDAMOM SEEDS *
10 1E+1
EACH EACH CLOVES
whole *
2 ½ 1.1
POUNDS KG LAMB
shoulder, boneless trimmed of fat, cut in 1 inch pieces
1 15
TABLESPOON ML CORIANDER
ground
2 1E+1
TEASPOONS ML CUMIN
ground
6 9E+1
TABLESPOONS ML YOGURT, PLAIN
beaten lightly
½ 2.5
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GARAM MASALA *

Directions

It’s preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, store bought ground cumin and coriander will do.

Halve three onions lengthwise, then cut crosswise into very thin half rings.

Chop fourth onion finely. Keep two types of onions separately.

Put garlic and ginger into container of blender or food processor; add 3 Tablespoon of the water and process until smooth.

Heat oil in large, wide saucepan over medium-high heat.

When hot, add sliced onions.

Stir gently and fry 20 to 25 minutes or until onions are reddish-brown.

If necessary, reduce heat near the end of cooking time.

Remove onions with slotted spoon; spread on cookie sheet lined with paper towel.

Add cinnamon, cardamom and cloves to hot oil in pan.

Stir 5 seconds over medium-high heat.

Add 10 cubes of meat or as many as pan will hold in single layer.

Do not crowd pan.

Brown meat on one side; turn and brown meat on other side.

Remove with slotted spoon; set aside. Repeat with remaining meat.

Add chopped onion to oil.

Stir and fry on medium heat until brown around edges.

Add garlic-ginger paste.

Stir and fry until all water in it seems to boil away, about 2 minutes.

Reduce heat. Add coriander and cumin; fry 30 seconds.

Add 1 Tablespoon yogurt; stir and fry, incorporating into sauce.

Add another tablespoon yogurt, incorporating it into sauce.

Repeat with remaining yogurt.

Add meat and accumulated juices in bowl, remaining water, cayenne and salt.

Stir to mix. Bring to simmer. Cover, reduce heat to low and cook 1 hour or until lamb is tender.

Add fried onions and garam masala.

Stir to mix; cook uncovered 2 to 3 minutes, stirring gently.

Remove from heat and let pan sit a couple of minutes.

Fat will rise to the top, remove with spoon.

SERVES: 6

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 705 73% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 548mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 72g
Vitamin A 1% Vitamin C 15%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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