Lamb is one of the simple meats and readily available in Pakistan. It is considered a bit sophisticated meat compared to beef and is offered frequently when there are guests around the dining table as a sign of hospitality. It is important to add garlic and other spices generously to compliment the meat.
Lamb Curry
2 Pounds lamb, cubed
2 medium onions, thinly sliced
2 medium tomatoes, chopped
1 Teaspoon garlic, minced
1 teaspoon ginger, minced
2 Large black cardamoms
2 Small green cardamoms
2 Cloves
1 Cinnamon stick – 2 inches long
1/2 Teaspoon Chili Powder
1 Teaspoon White Jasmine Garam Masala
1/4 Teaspoon Turmeric
1 Teaspoon Ground Coriander
1/2 Teaspoon Salt
4 Tablespoons plain yogurt
2 Tablespoons Canola oil
2 cups warm water
1/2 cup fresh cilantro, chopped
Heat cooking oil in a saucepan and add all whole spices. Add sliced onions. Fry everything for a few minutes until the onions turn light brown. Add lamb and continue to fry the mixture for about ten minutes. Add garlic and ginger. Leave the mixture to cook for about five minutes, add all the ground spices. Keep adding the yogurt until all of the yogurts is used. Add chopped tomatoes, cilantro, and water. Bring the mixture to a boil and then leave it to simmer for about 45 minutes or until the lamb is tender. Serve warm with pulao rice or parathas.
