Rajasthani Red Meat

• 1/4 cup olive or canola oil
• Two 3-inch cinnamon sticks
• 6 whole cloves
• 10 cardamom pods
• 1 large (8 ounces) red onion, chopped finely
• 2 teaspoons very finely grated peeled fresh ginger
• 4 garlic cloves, crushed to a pulp
• 1 tablespoon ground coriander
• 2 pounds stewing lamb, preferably from the shoulder
• 1 1/2 teaspoons salt, or to taste
• 1/21 teaspoon cayenne pepper
• 2 tablespoons bright red paprika
• 3 tablespoons chopped fresh cilantro

1. Pour the oil into a large, heavy pan and set over medium-high heat.
2. When hot, put in the cinnamon sticks, cloves, and cardamom.
3. Let the spices sizzle for a few seconds.
4. Put in the onions.
5. Stir and fry until they turn a reddish brown.
6. Add the ginger, garlic, and coriander.
7. Stir for a minute.
8. Add the lamb, salt, cayenne, and paprika.
9. Stir the lamb around for 34 minutes.
10. Now add 4 cups water and bring to a boil.
11. Cover, turn heat to low, and simmer about 70 minutes or until the meat is tender.
12. Sprinkle the cilantro over the top when serving.

olive, cinnamon, cloves, pods, red onion, ginger, garlic, ground coriander, stewing lamb, salt, cayenne pepper, bright red paprika, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/rajasthani-red-meat-373801 (may not work)