(4 to 6 Servings)

2 lb lamb cubes (Shoulder)

1 tsp ground turmeric

2 tsp sea salt

3 cup water

4 tbsp vegetable oil or ghee

2 cup halved, thinly sliced onion

2 tsp garam masala 1

4 cups plain yogurt

1½ tbsp finely chopped garlic

¼ tsp ground black pepper

2 cups chopped fresh coriander leaves

1 tsp sea salt

In a bowl, combine the lamb cubes, turmeric and salt.  Place the lamb cubes and water in a saucepan.  Gradually bring to a boil.  Cover and simmer over low heat for 60 minutes.  In a non-stick skillet, heat the oil over medium-high heat. 

Add the onion.  Fry until golden and crisp.  Adjust the heat to prevent the onion from burning.  Using a skimmer, remove the onion from the skillet and place on paper towels.  Set aside.  Reduce the heat to low.  In the same skillet, add the garam masala.  Stir and cook for a few seconds.  Reduce the heat to low.  In the same skillet, add the garam masala.  Stir well.  Increase the heat to medium.  Stir constantly.  Cook for 10 minutes until the sauce is reduced.

Strain the lamb in a sieve and reserve the stock.  Add the meat to the yogurt sauce.  Stir.  Cook over medium heat for 4 to 5 minutes.  Add the lamb stock.  Stir and cook for 10 to 15 minutes, until the sauce is reduced.  Add the fresh coriander and salt to taste.  Stir.  Serve.