INGREDIENTSNutrition

• 1 ¹⁄₂lbs boneless lamb, trimmed of fat and cut into 1 pieces
• ¹⁄₄cup vegetable oil
• 2bay leaves
• 1black cardamom pod
• 1(2 inch) cinnamon sticks
• 10peppercorns
• 4whole cloves
• 1 ¹⁄₂large onions, finely chopped
• 1tablespoon fresh ginger paste
• 2teaspoons minced garlic
• 1green chili pepper, chopped (optional)
• salt
• ¹⁄₂teaspoon turmeric
• 2teaspoons coriander powder
• 1teaspoon cayenne pepper(optional)
• 1 ¹⁄₂teaspoons garam masala
• 1cup diced tomato
• ¹⁄₃cup plain yogurt
• 2tablespoons chopped fresh cilantro leaves

DIRECTIONS

1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3. Stir in the ginger paste, garlic, chile pepper, and lamb.
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
6. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
7. Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
8. Lower heat.
9. Whisk the yogurt with a fork; and add to the pot slowly.
10. Then cook until meat is done to your liking and sauce is thickened.
11. Garnish with cilantro leaves.
12. Serve with steamed basmati rice, or hot Indian breads, such as Naan.