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Categories:
ghee onions bay leaves cinnamon Green Cardamom cloves garlic ginger sugar cayenne pepper green beans rice almonds chili
Viewed: 30 - Published at: 9 years agoIngredients
- 1/4 cup ghee
- 2 onions large, thinly sliced
- 4 bay leaves
- 1 cinnamon stick
- 5 green cardamom pods bruised
- 5 whole cloves
- 3 cloves garlic minced
- 1 inch fresh ginger peeled, grated
- 1 1/2 pounds lamb leg boneless, trimmed, cubed
- 2 teaspoons sugar
- 1 teaspoon cayenne pepper
- 2 cups plain yogurt thick
- 7 ounces green beans trimmed, halved
- rice to serve
- sliced almonds to serve
- chili sliced, to serve
Method
- Heat ghee in a large, heavy-bottomed frying pan over high heat. Cook onions and spices for 8-10 mins, stirring, until golden brown. Add garlic and ginger. Cook for 1 min, until fragrant. Add lamb and cook for 4-5 mins, to brown all over. Add sugar and cayenne. Stir in yogurt, 1 tbsp at a time, stirring between each addition. Season. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour, or until lamb is tender.
- Add beans and simmer for 2 mins. Serve over rice, topped with sliced almonds and sliced red chili.
