is one of the recipes which we have been given
permission to reproduce by another of the UK
recipe sites, Recipes4us.
It is a big site with a wealth of information
and recipes. If you would like to have a look
at their website
recipe is Indian and is served as main course.
/ 1lb Boneless Shoulder of Lamb
4 tbsp Vegetable oil
450g / 1lb Onions, thinly sliced
1 teasp Chilli Powder
300ml / 10fl.oz. Natural Yoghurt
1/2 teasp Ground Ginger
1 teasp Salt
2 Garlic Cloves, crushed
1 teasp Garam Masala
1/2 teasp Cumin Seeds
the meat into 2.5cm / 1 inch cubes.
3 tablespoons of the oil in a pan, add half
the onions and fry until golden brown. Remove
from the pan and set aside.
the remaining oil to the pan and heat until
very hot then add the meat and seal on all
sides. Remove the meat from the pan and set
the heat to medium, then add the chili powder,
yoghurt, ginger, salt and remaining uncooked
onion slices and cook, stirring, for 2 minutes.
the meat, cover and simmer for 10 minutes.
the crushed garlic, reserved browned onions,
cardamoms, garam masala and cumin seeds and
mix well. Cover and simmer for 30 - 40 minutes,
adding a little extra water if the mixture
seems to be drying out too much. Serve hot.