Photo by Andrew Cebulka

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4-6 servings

  • ½ cup canola oil, separated
  • 5 tablespoons ghee (clarified butter), separated
  • 2 cups yellow onion, sliced thin lengthwise
  • 1 pound lamb, cut into 4-inch cubes
  • 1 can chicken broth
  • ⅓ cup water
  • 8 tablespoons garlic paste
  • 6 tablespoons ginger paste
  • ⅔ cup almonds
  • ⅔ cup de-shelled pistachios
  • 1 cup chopped cilantro leaves
  • 2 green chilies (Serrano or Thai)
  • 1 cup chopped yellow onion
  • 2 teaspoons ground fennel
  • 3 teaspoons ground cinnamon
  • 1½ teaspoons ground clover
  • 2 teaspoons ground cardamom
  • 3 tablespoons ground coriander, separated
  • 2 tablespoons ground cumin, separated
  • 2 teaspoons cayenne pepper, separated
  • 2 tablespoons garam masala, separated
  • Salt to taste2 teaspoons pepper, separated
  • Diced canned tomatoes (32-ounce can)
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • ½ cup heavy cream
  • ¾ cup golden raisins
  1. Heat half the oil and 1 tablespoon of the ghee in a frying pan over medium heat.
  2. When oil is hot, add sliced onions and fry until brown. Remove onions from pan and place on paper towel to drain.
  3. Place lamb in pressure cooker. Add chicken broth and enough water so lamb is slightly covered. Cover and cook on high until steaming.
  4. Once steaming, turn heat to low and cook for 7 minutes.Turn off heat and let cool. When lock on pressure cooker releases, remove lamb from broth. Set broth aside.
  5. Place garlic, ginger, almonds, pistachios, cilantro leaves, green chili, and chopped onion in a blender or food processor. Add water and blend until mixture is a thick paste. You may need to add more water to blend properly. Add fried onion and blend to fine paste. Set aside.
  6. In a heavy saucepan, heat remaining oil for 2−3 minutes over medium heat.
  • from Lavanya Sabin of Lavanya's House, Charleston, SC

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