(From the Rana’s)
1 1/2 to 2 pounds boneless leg of lamb – cut into bite size pieces- ask the meat department at your grocery store to cut up the meat
1/2 teaspoon ground nutmeg
3/4 cup plain yogurt
1/2 teaspoon saffron soaked in 3 tablespoons hot water
6 whole black cardamons-this makes the dish-you can purchase at an
2 tablespoons coriander powder
2 teaspoons garam masala which you can get from an Indian store
1 teaspoon cumin seeds
1/2 teaspoon finely chopped fresh ginger
1 teaspoon salt
1 teaspoon chili power
2 medium tomatoes
2 medium onions
Put onion and tomato in food processor and mince. Pound black cardamons till you can get them open and take out the black seeds in the middle. Add black cardamon seeds and other ingredients to onion mixture in food processor except lamb and mix well. Put lamb in a
bowl and pour over lamb the yogurt mixture from food processor. Cover and let stand at room temperature for 30 minutes. Take lamb out of the sauce as best you can and brown lamb in a couple tablespoons of oil in frying pan. Add sauce to frying pan with lamb. Turn heat to moderate and cook for 5 minutes, stirring frequently.
Add 1 cup water and cook uncovered over medium heat for 15 to 20 minutes. Cover and cook an additional 25 to 30 minutes until lamb is tender. Serve with rice pilaf.
Serves 4 to 6 people.