3 medium onions
1 2 pc. ginger -- 1 teaspoon ground ginger
2 tablespoon cooking oil
2 lb lamb -- cubed
1 teaspoon salt
1/4 teaspoon garlic powder -- 1 clove garlic -- minced
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon garam masola
1/2 teaspoon coriander -- crushed
1 cup plain yogurt
16 oz can tomatoes -- chopped
Cut the onions and finger finely. Heat the oil and slowly brown the ginger and onions. The secret of Indian cooking is to brown the spices and onion slowly. Push the onions and ginger to side of pan. Add meat, salt, garlic, turmeric, chili, garam masola, and coriander, and stir for 2 minutes. Add yogurt and the canned tomatoes. Put into a greased casserole. Cook in a 325=B0 oven for 3 hours.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe By : Mrs. John C. Steven