Lamb Dopiaza from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Lamb Dopiaza from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: 10 cardamom pods; 10 cloves; 1 1/8 kg/2½ lb boned lamb, preferably from the shoulder, cut into 2.5cm/1 inch cubes, with most of the fat removed; 2 1/2 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 425 ml/15 fl oz water; 10 tablespoons vegetable oil; 2 1/2 cm/1 inch cinnamon stick; about 1¼ teaspoons salt; ½ teaspoon Garam masala; 1 tablespoon ground coriander seeds; 2 teaspoons ground cumin seeds; 6 tablespoons natural yogurt, lightly beaten; ¼–1 teaspoon Kashmiri chilli powder; 7 garlic cloves, peeled; 4 good-sized onions, peeled

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This is an elegant dish that may be made as mild or as hot as you like. It is cooked with a fair amount of oil, but most of this is skimmed off the top before serving. Lamb dopiaza may be served wi...

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Ingredients

10 cardamom pods
10 cloves
1 1/8 kg/2½ lb boned lamb, preferably from the shoulder, cut into 2.5cm/1 inch cubes, with most of the fat removed
2 1/2 cm/1 inch cube of fresh ginger, peeled and coarsely chopped
425 ml/15 fl oz water
10 tablespoons vegetable oil
2 1/2 cm/1 inch cinnamon stick
about 1¼ teaspoons salt
½ teaspoon Garam masala
1 tablespoon ground coriander seeds
2 teaspoons ground cumin seeds
6 tablespoons natural yogurt, lightly beaten
¼–1 teaspoon Kashmiri chilli powder
7 garlic cloves, peeled
4 good-sized onions, peeled