Bakhara Pasanda - Curried Lamb

From Craig Claiborne's Favorites.

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  peanut oil or 1⁄2 cup  vegetable oil or 1⁄2 cup  corn oil
• 1  large onion, coarsely grated, about 1 1/2 cups
• 2  whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom
• 1⁄2 teaspoon ground ginger
• 1  cinnamon stick, about 2 inches long
• 2  whole cloves
• 1  tablespoon garlic, finely minced
• 2 2⁄3 cups water
• 1⁄2 cup yogurt
• 2  lbs lamb, cut into 2-inch cubes
•  salt, to taste, about 3 tsp
• 1⁄2 cup heavy cream

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.