850g onions, chopped 1 tin chopped tomatoes 1 1/2 cups yoghurt 2 cups coriander leaves 3 green chillies 1 kg lamb 4 bay leaves 2 large black cardamoms 6 green cardamoms 1 blade mace 1 cinnamon stick 12 peppercorns 6 cloves 6 tsp ginger, 6 tsp garlic 4 1/2 tsp coriander 2tsp each cumin, chilli 1/2 tsp turmeric 1 tsp caraway seeds 1 tsp green cardamom powder
Directions:
Puree onion.
Puree the yoghurt, coriander and green chillies.
Marinate lamb in yoghurt mixture for 1 hour.
Fry the onions for 20 minutes.
Meanwhile fry the whole spices. After 2 minutes add the ginger and garlic. After a further 2 minutes add ground spices and sautee for 2 minutes. Then add to the onion.
Add the tomato and leave to cool.
Add to the meat and marinate for another hour.
Add 2 tsps salt and mix. Cook on a high heat for 5 minutes.
Lamb Slow-cooked in Onions and Yoghurt
850g onions, chopped
1 tin chopped tomatoes
1 1/2 cups yoghurt
2 cups coriander leaves
3 green chillies
1 kg lamb
4 bay leaves
2 large black cardamoms
6 green cardamoms
1 blade mace
1 cinnamon stick
12 peppercorns
6 cloves
6 tsp ginger, 6 tsp garlic
4 1/2 tsp coriander
2tsp each cumin, chilli
1/2 tsp turmeric
1 tsp caraway seeds
1 tsp green cardamom powder
Directions:
Puree onion.
Puree the yoghurt, coriander and green chillies.
Marinate lamb in yoghurt mixture for 1 hour.
Fry the onions for 20 minutes.
Meanwhile fry the whole spices. After 2 minutes add the ginger and garlic. After a further 2 minutes add ground spices and sautee for 2 minutes. Then add to the onion.
Add the tomato and leave to cool.
Add to the meat and marinate for another hour.
Add 2 tsps salt and mix. Cook on a high heat for 5 minutes.
Bake at 160ºC for 1 1/2 hours.