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
- Heat half the oil and 1 tablespoon of the ghee in a frying pan over medium heat.
- When oil is hot, add sliced onions and fry until brown. Remove onions from pan and place on paper towel to drain.
- Place lamb in pressure cooker. Add chicken broth and enough water so lamb is slightly covered. Cover and cook on high until steaming.
- 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.
- 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.
- In a heavy saucepan, heat remaining oil for 2−3 minutes over medium heat.
- from Lavanya Sabin of Lavanya's House, Charleston, SC