Indian Lamb With Sweet Onions

• 3 tablespoons corn or canola oil
• 2 very large onions, thinly sliced
• 1 large green pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 jalapeno, minced
• 2 to 2 1/4 pounds lean lamb, cut in julienne strips
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon dried hot red peppers, optional
• Salt to taste, optional

1. Heat 2 tablespoons of oil in a large nonstick skillet.
2. When it is very hot, add the onions and saute until golden brown.
3. Set aside.
4. Add the remaining oil and saute the green pepper until it softens.
5. Set aside.
6. Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.
7. Add the lamb and the remaining spices and saute, stirring to blend spices with meat.
8. Cook over high heat until the lamb is done, 5 to 7 minutes.
9. Arrange the lamb on a serving platter.
10. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.

corn, onions, green pepper, garlic, ginger, lean lamb, ground cumin, turmeric, ground cinnamon, ground cardamom, fennel seeds, hot red peppers, salt

Taken from cooking.nytimes.com/recipes/1648 (may not work)