Prep Time::30 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 45 mins
Servings::4
Ingredients
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1/3 cup plain yogurt
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 1/2 pounds lamb shoulder, cut into 2-inch pieces
2 medium onions, finely chopped
1 1/2 tablespoons tomato paste
pinch of salt
2 tablespoons unsalted butter
1 1/2 cups boiling water
2 bay leaves, crumbled
2 green cardamom pods, split open at the top
1 (2-inch) cinnamon stick
4 whole cloves
1/2 teaspoon nutmeg
2 tablespoons freshly chopped cilantro
1 tablespoon freshly chopped mint
Directions
Gather the ingredients.
ALLRECIPES / JULIA HARTBECK
Mix yogurt, garlic, ginger, coriander, cumin, cayenne, paprika, and turmeric in a bowl until well combined.
ALLRECIPES / JULIA HARTBECK
Place lamb in a nonstick saucepan; add onions and cook over medium heat until onions start to sizzle.
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Stir in yogurt mixture; reduce heat to low, cover, and cook, stirring occasionally, until lamb has released all its natural juices, about 30 minutes.
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Remove the lid, increase heat to medium and cook, stirring frequently, until sauce has reduced to a paste-like consistency, about 5 minutes.
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Stir in tomato paste, salt, and 1 tablespoon of butter. Reduce heat to low; cook and stir for 3 to 4 minutes. Add boiling water, cover, and simmer for 15 minutes.
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Melt remaining 1 tablespoon butter over low heat. Add bay leaves, cardamom, cinnamon, and cloves; allow them to sizzle for 30 seconds.
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Stir in nutmeg and pour sauce over lamb; mix well, cover, and cook for 10 minutes.
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Stir in chopped mint and coriander.
ALLRECIPES / JULIA HARTBECK