Serves: 4
Total Calories: 731
1. Place the lamb and the bone, water, fennel seeds, ginger, cloves, cinnamon, cardamom pods, and salt in a large nonstick pan and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until all the water has been absorbed and the meat is very tender, 50 to 60 minutes. (If the meat is not tender, add up to 1 cup more water and cook until soft.)
2. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed. Remove the pan from the heat.
3. Heat the oil in a small nonstick saucepan over medium-high heat and add both kinds of cumin seeds they should sizzle upon contact with the hot oil. Quickly add the garam masala, then mix the spices and oil into the meat and cook, stirring, over medium heat, about 10 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Meat Broth Lamb Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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