| 1 | "it"s preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, store bought ground cumin and coriander will do." halve three onions lengthwise, then cut crosswise into very thin half rings. |
| 2 | Chop fourth onion finely. |
| 3 | Keep two types of onions separately. |
| 4 | Put garlic and ginger into container of blender or food processor; add 3 tbsp of the water and process till smooth. |
| 5 | Heat oil in large, wide saucepan over medium-high heat. |
| 6 | When hot, add sliced onions. |
| 7 | Stir gently and fry 20 to 25 minutes or until onions are reddish-brown. |
| 8 | If necessary, reduce heat near the end of cooking time. |
| 9 | Remove onions with slotted spoon; spread on cookie sheet lined with paper towel. |
| 10 | Add cinnamon, cardamom and cloves to hot oil in pan. |
| 11 | Stir 5 seconds over medium-high heat. |
| 12 | Add 10 cubes meat or as many as pan will hold in single layer. |
| 13 | (do not crowd pan). |
| 14 | Brown meat on one side; turn and brown meat on other side. |
| 15 | Remove with slotted spoon; set aside. |
| 16 | Repeat with remaining meat. |
| 17 | Add chopped onion to oil. |
| 18 | Stir and fry on medium heat until brown around edges. |
| 19 | Add garlic-ginger paste. |
| 20 | Stir and fry until all water in it seems to boil away, about 2 minutes. |
| 21 | Reduce heat. |
| 22 | Add coriander and cumin; fry 30 seconds. |
| 23 | Add 1 tbsp yogurt; stir and fry, incorporating into sauce. |
| 24 | Add another tablespoon yogurt, incorporating it into sauce. |
| 25 | Repeat with remaining yogurt. |
| 26 | Add meat and accumulated juices in bowl, remaining water, cayenne and salt. |
| 27 | Stir to mix. |
| 28 | Bring to simmer. |
| 29 | Cover, reduce heat to low and cook 1 hour or until lamb is tender. |
| 30 | Add fried onions and garam marsala. |
| 31 | Stir to mix; cook uncovered 2 to 3 minutes, stirring gently. |
| 32 | Remove from heat and let pan sit a couple of minutes. |
| 33 | Fat will rise to the top, remove with spoon. serves: |
