Lamb Matke Wala

Adapted by StarChefs.com
September 2011
Yield: 4 Servings

INGREDIENTS:

Yogurt Marinade
2¾ cups yogurt
3 cups sliced onions
½ cup minced ginger
¼ cup minced garlic
10 whole green cardamom pods
5 cloves
2 1-inch sticks cinnamon
salt
2 teaspoons Kashmiri chili powder
Lamb Stew
2¾ pounds Australian lamb, cut into 1½-inch cubes
2/3 cup clarified butter
2½ tablespoons coriander seeds
To Assemble and Serve
rice
Micro cilantro
Pomegranate seeds

METHOD:

For the Yogurt Marinade:
In a large bowl, mix together the yogurt, onions, ginger, garlic, cardamom, cloves, cinnamon, salt, and chili powder.

For the Lamb Stew:
Add the cubed Australian lamb to the Yogurt Marinade, and marinate for a minimum of 6 to 8 hours before cooking. In a medium-sized pot, heat the clarified butter over medium heat. Add the coriander seeds. When they start to pop, add the lamb along with the marinade to the pot. Bring up to a boil, lower to a simmer, and cook covered until the meat is fork tender. Uncover the pot and simmer, stirring, until the sauce is thickened.

To Assemble and Serve:

Portion rice into a bowl, and ladle the Lamb Stew over the rice. Garnish with micro cilantro and pomegranate seeds.