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1
It's preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, store bought ground cumin and coriander will do.
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2
Halve three onions lengthwise, then cut crosswise into very thin half rings.
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3
Chop fourth onion finely.
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4
Keep two types of onions separately.
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5
Put garlic and ginger into container of blender or food processor; add 3 Tablespoon of the water and process until smooth.
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6
Heat oil in large, wide saucepan over medium-high heat.
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7
When hot, add sliced onions.
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8
Stir gently and fry 20 to 25 minutes or until onions are reddish-brown.
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9
If necessary, reduce heat near the end of cooking time.
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10
Remove onions with slotted spoon; spread on cookie sheet lined with paper towel.
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11
Add cinnamon, cardamom and cloves to hot oil in pan.
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12
Stir 5 seconds over medium-high heat.
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13
Add 10 cubes of meat or as many as pan will hold in single layer.
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14
Do not crowd pan.
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15
Brown meat on one side; turn and brown meat on other side.
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16
Remove with slotted spoon; set aside.
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17
Repeat with remaining meat.
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18
Add chopped onion to oil.
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19
Stir and fry on medium heat until brown around edges.
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20
Add garlic-ginger paste.
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21
Stir and fry until all water in it seems to boil away, about 2 minutes.
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22
Reduce heat.
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23
Add coriander and cumin; fry 30 seconds.
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24
Add 1 Tablespoon yogurt; stir and fry, incorporating into sauce.
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25
Add another tablespoon yogurt, incorporating it into sauce.
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26
Repeat with remaining yogurt.
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27
Add meat and accumulated juices in bowl, remaining water, cayenne and salt.
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28
Stir to mix.
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29
Bring to simmer.
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30
Cover, reduce heat to low and cook 1 hour or until lamb is tender.
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31
Add fried onions and garam masala.
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32
Stir to mix; cook uncovered 2 to 3 minutes, stirring gently.
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33
Remove from heat and let pan sit a couple of minutes.
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34
Fat will rise to the top, remove with spoon.
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35
SERVES: 6
