When choosing your lamb, ensure you also have some bones available so that the broth is flavourful. I usually use shanks and ask the butcher to slice them (including the bone!) into 2cm round pieces. You can use lamb that's been deboned or stewing beef, but the broth won't be as flavourful. You can ask your butcher for a couple of bones and then discard of them after you've made your broth. I also find that 2% or whole (3.25%) yogurt works the best. Anything more is much too rich and anything less doesn't have the right consistency.
- 1lb (454g) of lamb, cut into 3cm cubes
- 3 litres of water
- 750g plain yogurt (1 tub)
- 1 egg
- 6 large onions, sliced
- 4 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tsp dried crushed mint
- 1 tsp allspice
- 1/4 tsp Cinnamon
- 1/4 tsp nutmeg
- 5 cardamom pods, cracked
- salt and pepper to taste
In a large pot, sear the lamb on high until all sides are golden and crispy. Add in the water and the spices and bring to a boil. Reduce to a simmer for about 90 minutes or until the lamb is very tender.
In the meantime, sauté the onions in a separate skillet over medium-low heat; just until translucent and cooked. Do not allow the onions to brown. Set aside.
Pour the yogurt in a separate pot and whisk in the egg. If your yogurt is really thick, add in 1/4 cup of water. Turn the stove to medium-low heat until the yogurt boils, taking care to stir frequently.
Once the yogurt has boiled, add in the onions, the meat and 3 cups of the broth and allow the mixture to come to a boil. Bring to a low simmer for about 10 minutes to allow the flavours to blend. Adjust the seasoning at this point.
Lastly, in the same skillet you sauted the onions, add the olive oil and garlic and sauté on medium for about 2 minutes. Add in the dried mint and continue frying until the garlic is golden in colour. Add to the yogurt pot. De-glaze the garlic frying pan with a ladle full of the yogurt sauce and add it to the stew.
Serve immediately over rice.
Serves 6.
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