Pahadiya Lamb Tarkari

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 lbs lamb, cut into 1-in . cubes
• 3 cups onions, chopped
• 2 cups tomatoes, chopped
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 2 dried red chilies
• 2 cups broth or 2 cups water
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 4 tablespoons cooking oil
• salt and pepper
• 2 tablespoons chopped fresh cilantro (to garnish)

Recipe

• 1 in large bowl, season lamb pieces with salt and pepper.
• 2 in a non-stick pan, heat two tablespoons of oil.
• 3 add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• 4 in a non-stick sauce pan, heat oil.
• 5 to the hot oil, add whole red chilies; fry for 30 sec.
• 6 add turmeric and chopped onions, and fry until brown.
• 7 put garlic and ginger into the onion mixture; fry for 30 sec.
• 8 to this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
• 9 transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
• 10 add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
• 11 when cooked, turn off the heat and add chopped cilantro to garnish.
• 12 serve hot with rice, and or roti (flat bread).