Ingredients
2 pounds lean lamb shoulder cut in 3/4-inch cubes
1 tablespoon grated ginger
1 1/2 teaspoons grated garlic
1 1/2 teaspoons turmeric powder
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/4 teaspoon cayenne
Salt
2 tablespoons ghee or vegetable oil
2 red onions, sliced thick, 1 pound
6 whole cloves
10 black peppercorns
1 inch-long piece cinnamon stick
Preparation
Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and 1/2 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
