Cooking web notes

   It has been a while since I made lamb at home.  You might know that lamb is not exactly the most famous meat in the US.  Apparently, in the early days the military used to serve mutton (considered meat of older sheep/goat) which is tough meat with a heavy flavor. So much so that, they banned it at home while on their holidays.  This is kind of a "did you know" fact I read on wikipedia.  Either ways, it helped me understand why I could never find this meat in Kroger (my staple stop).
    However, this does not mean there are no more enthusiasts.  I did find some in Sams and found out a couple more places where they are sold.  Hurray! I expressly cut them into bite size pieces and put together this dish..  Fried  onions to a golden brown.  The slightly sweet and caramalized onions paired with generous amount of cilantro takes this dish to the next level.  The flavor of lamb, onions and cilantro blends in to make this exotic treat. 
    Serve it up with some rotis, parathas or plain rice and succumb to the magic it weaves.
Ingredients:

Lamb -2 Lb
Onions - 2 nos
Tomato - 2 nos
Ginger - 2 Tbspn
Garlic - 1 whole (about 2-3 Tbspn chopped)
Coriander – 1 Tbspn
Chili Powder – 1 Tbspn
Garam Masala – 2 - 3 tspn
Cilantro (Coriander) – ½ bunch
Turmeric – 1 tspn
Oil – 2 Tbspn


 Method:

1.      Sauté onions in enough oil till golden brown
2.      Add ginger sauté followed with garlic
3.      Add chili, coriander, garam masala, turmeric and sauté
4.      Add cilantro leaves chopped and then the tomato
5.      Add the washed and drained lamb in and sauté
6.      Once oil clears the pan pressure cook on medium for 4 to 5 minutes
Contributor: Sunitha