Ingredients
-
2
-
2
-
10
-
-
2
-
1
-
10
-
1/4
-
1
-
3
-
-
-
-
-
Directions
Lamb in Yogurt Sauce,you can easily make this with chicken as well. courtesy of the NY Times.,I can’t say I enjoyed this as much as the others. I found that it dried out my otherwise juicy cut of lamb leg to the point where I couldn’t even taste lamb anymore. It was definitely different, and I’m glad I tried it.,This was most wonderful. The meat was so tender and tasty. I doubled the garam masala and also added a handful of curry leaves to the spices and fried them together. it added a lovely fragrance and i also used flaked almonds before browning the lamb in the last few minutes. This added an extra crunch. definitely a recipe that will be used regularly.
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Steps
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1
Done
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Put Butter in a Large Skillet or Casserole That Can Later Be Covered, and Turn Heat to Medium-High. |
|
2
Done
|
Add Onions, Garlic and a Large Pinch of Salt. |
|
3
Done
|
Cook, Stirring Occasionally, Until Onions Become Very Soft and Brown, at Least 15 Minutes. |
|
4
Done
|
Stir in Spices, and Cook Another Minute or So. |
|
5
Done
|
Add Lamb or Chicken, and Stir. |
|
6
Done
|
in a Bowl, Whisk Yogurt With Cornstarch Until Smooth. |
|
7
Done
|
Stir It Into Mixture; If Using Chicken, Add 1/3 Cup Water. |
|
8
Done
|
Bring to a Gentle Simmer Over Medium Heat, Then Cover and Turn Heat to Low. |
|
9
Done
|
Cook at Least 40 Minutes (by Which Time Chicken Will Likely Be Tender) or Longer, Stirring Occasionally, or Until Lamb Is Quite Tender. |
|
10
Done
|
Taste and Adjust Seasoning, Then Garnish With Cilantro, and Serve With Basmati Rice. |
