Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
2 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.

Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.

Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

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