---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Spiced Lamb with Onions
  Categories: Indian, Meats, Main dish
       Yield: 8 servings
  
   1 1/2 kg Shoulder of lamb or mutton
       1 kg Onions
       6    Cloves garlic
   1 1/2 t  Finely grated fresh ginger
       3 T  Yoghurt
       2 t  Chilli powder
       1 t  Paprika
       3 T  Chopped fresh coriander
            Leaves
       2 T  Ground coriander
       2 t  Black cummin seeds
       3 T  Ghee
       3 T  Oil
       8    Cardamon pods
       1 t  Garam masala
  
   Cut meat into large cubes.  Slice half the onions finely and chop the
   rest.  Put the chopped onions into container of electric blender with
   garlic, ginger, yoghurt, chilli powder, paprika, coriander leaves, ground
   coriander and black cummin seeds.  Blend until smooth.
   
   Heat ghee and oil in a large heavy pan and fry the sliced onions, stirring
   frequently, until evenly browned.  Remove from pan.  Add cubed meat to
   pan, not too many pieces at one time, and fry on high heat until browned
   on all sides.  Remove each batch as it is browned and add more.  When all
   the meat has been done and removed from pan, add a little more ghee or oil
   if necessary and fry the blended mixture over medium heat, stirring all
   the time, until it is cooked and gives out an aromatic smell.  Oil should
   start to appear around the edges of mixture.  Return meat to pan, add
   cardamon pods, stir well, cover and cook on low heat until meat is almost
   tender.  Sir occasionally.  It might be necessary to add a little water,
   but usually the juices given out by the meat are sufficient.  When meat is
   tender and liquid almost absorbed add garam masala and reserved fried
   onions, replace lid af pan and leave on very low heat for a further 15
   minutes.
   
   Serve with rice or Indian bread.
   
   Compiled by: Teresa & Imran
   Source: The Complete Asian Cookbook-Charmaine Solomon
  
 -----