Ingredients
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1 tablespoon fennel seed
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1 teaspoon curry powder
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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2 tablespoons vegetable oil
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1 lb boneless lean stewing lamb
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3 tablespoons grated fresh ginger
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2 cups water or 2 cups broth
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450 ml nonfat yogurt
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2 large onions
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2 teaspoons cumin seeds
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4 teaspoons sweet Hungarian paprika
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3 medium jalapeno chiles, minced
Instructions
- Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
- Peel and chop the onions; mince the Jalapenos and grate the ginger.
- Saute the onions in the oil until soft and translucent.
- Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
- Add the minced jalapenos and grated ginger and the mixed spices.
- Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
- NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.