2 pounds boneless leg of American lamb
2 tablespoon oil
1 large onion
1 cup plain Greek yogurt
2 tablespoon ground coriander
1 teaspoon ground ginger
2 teaspoon ground cardamom
salt and pepper to taste
1 cup milk
1 pound small red potatoes
Almonds and cilantro for garnish
Cut the leg of lamb into cubes. Brown the cubes ½ at a time in a large stock pot over medium heat. Remove the lamb from the pan and add set aside.
Brown the onions in the oil.
Return the lamb to the pot with the onions and add in the yogurt, coriander, ginger, cardamom, salt, pepper and milk and mix well.
Bring the pot to a boil, then reduce the heat to a simmer and cover. Cook covered for 2 hours, stirring occasionally.
Cut the small red potatoes into cubes and add to the stew. Cover again and cook for 25 minutes until the potatoes are tender.
Garnish with almonds and coriander, and serve with Basmati rice
PREP TIME: 3 Hours
COOK TIME: 3 Hours