Pahadiya Lamb Tarkari

• 2 lbs lamb, cut into 1-in . cubes
• 3 cups onions, chopped
• 2 cups tomatoes, chopped
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 2 dried red chilies
• 2 cups broth or 2 cups water
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 4 tablespoons cooking oil
• salt and pepper
• 2 tablespoons chopped fresh cilantro (to garnish)

1. In large bowl, season lamb pieces with salt and pepper.
2. In a non-stick pan, heat two tablespoons of oil.
3. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
4. In a non-stick sauce pan, heat oil.
5. To the hot oil, add whole red chilies; fry for 30 sec.
6. Add turmeric and chopped onions, and fry until brown.
7. Put garlic and ginger into the onion mixture; fry for 30 sec.
8. To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
9. Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
10. Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
11. When cooked, turn off the heat and add chopped cilantro to garnish.
12. Serve hot with rice, and or roti (flat bread).

lamb, onions, tomatoes, cumin powder, chili powder, turmeric, nutmeg, red chilies, broth, garlic, gingerroot, cooking oil, salt, fresh cilantro

Taken from www.food.com/recipe/pahadiya-lamb-tarkari-89686 (may not work)