A really nice Rajistani dish from A Taste of India by Christine Manfield.
Heat 2 tbs of vegetable oil in a heavy based pan
Add
1 tsp cumin seeds until they crackle
then
5 cloves
5 green cardamon pods 1 black cardamon pod both cracked
1/4tsp mace blades
2 thinly sliced red onions
Add 50 gms of ginger/garlic ground and blended with water (Ginger garlic paste) 5 cloves of garlic 3cm ginger
Now add 500gms diced lamb and brown
Stir through 300gms of thick yogurt (sheep milk traditionally)
Simmer for 30 mins
Serve with rice and garnish with coriander leaf
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