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What You Need:
(To Serve: 4 - 6)
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SPICE MIXTURE
2 tablespoons coriander seeds
1 tablespoon turmeric
2 teaspoons red pepper flakes
1 teaspoon ground dried ginger
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds
½ teaspoon black mustard seeds
THE REMAINING INGREDIENTS
2 pounds lamb stew meat, cut into 1-inch cubes
1 medium yellow onion, peeled
3 cloves garlic, peeled
¼ cup red wine vinegar
¼ cup Ghee
2 cups water
1 teaspoon salt
2 cups peeled and diced potatoes
GARNISH
Chopped fresh coriander
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Translate this recipe:
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| How To Cook: |
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1. Grind the spices in a small electric coffee grinder or spice grinder and set aside.
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2. Chop the onion and garlic in a food processor and add the spices. Add the vinegar and make a paste.
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3. Put the lamb in a large bowl and rub all the pieces well with the paste. Cover and marinate for 4 hours, unrefrigerated.
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4. Heat a large frying pan. Brown the lamb, along with the onion, garlic, and vinegar, in 2 batches, using half of the ghee for each batch.
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5. Place the browned meat in a 4-to 6-quart stove-top covered casserole along with the pan drippings. Add the water and salt, and bring the pot to a boil.
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6. Turn to a simmer and cook, covered, for 1 hour. Add the potatoes and simmer for 30 minutes more.
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7. Garnish with the coriander and serve.
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