Bakhara Pasanda - Curried Lamb

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

From Craig Claiborne's Favorites.

Ingredients Nutrition

Directions

  1. Heat the oil in a large, heavy kettle (pot) and add the onion.
  2. Cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves.
  3. Cook stirring frequently, about 10 minutes longer.
  4. When onion starts to brown, add the garlic and 2/3 cup of water.
  5. Simmer briefly and add the yogurt and lamb, stirring to coat the pieces.
  6. Sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover.
  7. Cook about 30 minutes until the sauce is quite dry. Stir often as the stew cooks.
  8. Add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking.
  9. Add the heavy cream and cook uncovered for about 15 minutes longer.

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