Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Onions, chopped (21/2 cups) 1 tb Cumin seed
1 Clove garlic, minced 3 Pods cardamom seeds, opened
1/4 c Cooking oil 3 Bay leaves
1/2 ts Ground coriander 3 Whole claves
1/2 ts Dillweed 1 Inch stick cinnamon
1/8 ts Ground mace 2 lb Shoulder lamb, fat removed,
1/8 ts Ground ginger -cut in 1-inch cubes
1/8 ts Cayenne 2 ts Turmeric
1/8 ts Ground nutmeg 1 ts Salt
1/2 c Water 1/2 ts Pepper

In 3-quart saucepan, cook onions and garlic in oil, covered, for 10
minutes. Add coriander, dillweed, mace, ginger, cayenne, and nutmeg.
Cook, covered, 10 minutes longer.
In small saucepan, combine water, cumin seed, cardamom seeds, bay
leaves, cloves, and cinnamon; simmer, covered, for 10 minutes. Strain.
Discard seeds. Add liquid to onions. Roll lamb in turrneric. Add to
onions along with salt and pepper. Cover and cook about 30 minutes or
till tender. Makes 6 servings.

From: India House - San Francisco, CA.

Source: Benson Heges 100's presents 100 recipes from 100 of the
Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM
Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94

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