Recipe by chia
you can easily make this with chicken as well. courtesy of the NY Times.
Top Review by mommymakeit4u
I can't say I enjoyed this as much as the others. I found that it dried out my otherwise juicy cut of lamb leg to the point where I couldn't even taste lamb anymore. It was definitely different, and I'm glad I tried it.
- 2 tablespoons butter
- 2 large onions or 4 medium onions, sliced
- 10 cloves garlic, peeled
- 2 teaspoons ground coriander
- 1 tablespoon minced ginger or 1 teaspoon dried ginger
- 10 cardamom pods
- 1⁄4 teaspoon cayenne, to taste
- 1 cinnamon stick
- 3 cloves
- 1 1⁄2 lbs lamb shoulder or 1 1⁄2 lbs leg of lamb, cut into 1 to 1 1/2 inch chunks or 4 whole chicken legs
- 2 cups yogurt
- 2 tablespoons cornstarch
- chopped fresh cilantro leaves, for garnish
- cooked basmati rice, for serving
Directions See How It's Made
- Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high.
- Add onions, garlic and a large pinch of salt.
- Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes.
- Stir in spices, and cook another minute or so.
- Add lamb or chicken, and stir.
- In a bowl, whisk yogurt with cornstarch until smooth.
- Stir it into mixture; if using chicken, add 1/3 cup water.
- Bring to a gentle simmer over medium heat, then cover and turn heat to low.
- Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender.
- Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.