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stewing lamb plain yogurt garlic ginger ground coriander ground cloves cinnamon mace cardamom pods salt butter onions peppercorns head cabbage water peppers
Viewed: 33 - Published at: 7 years agoIngredients
- 2 lb. stewing lamb
- 1/2 c. plain yogurt
- 2 Tbsp. finely minced garlic
- 2 Tbsp. finely minced ginger
- 2 Tbsp. ground coriander
- 1/2 tsp. ground cloves
- 1 tsp. cinnamon
- 1/4 tsp. mace
- 2 cardamom pods, crushed
- salt to taste
- 1 1/2 c. (3 sticks) butter
- 2 large onions, chopped
- 4 whole peppercorns
- 2 to 3 lb. head cabbage, quartered
- 1/2 c. water
- 3 jalapeno peppers, halved
Method
- Rinse lamb.
- Combine yogurt, garlic, ginger, coriander, cloves, cinnamon, mace, cardamom and salt.
- Marinate lamb in mixture for at least 4 hours or overnight.
- Melt 1 stick of butter in a Dutch oven.
- Add onions and saute until lightly browned.
- Add lamb and marinade.
- Cover and simmer over low heat without adding water for 1/2 hour.
