Muscat Gosht (Lamb In Spicy Tomato Gravy)

• 2 1/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 3 onions, sliced
• 1 3/4 cups chopped tomato
• 1 2/3 tablespoons garlic paste
• 1 2/3 tablespoons ginger paste
• 1 tablespoon black peppercorns
• 1 (3 inch) cinnamon stick
• 1/4 cup dried chile de arbol peppers
• 5 whole clove
• 1 teaspoon black cardamom seeds
• 9 tablespoons ghee (clarified butter)
• 1 tablespoon salt

1. Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.

lamb shoulder, onions, tomato, garlic, ginger paste, black peppercorns, cinnamon stick, peppers, clove, black cardamom seeds, ghee, salt

Taken from www.allrecipes.com/recipe/149571/muscat-gosht-lamb-in-spicy-tomato-gravy/ (may not work)