Creamy Lamb Stew

Servings: 4-6

Ingredients:

• Lamb stew meat - 3 lb (1.5 kg)
• Sour cream - 2 cups
• Ghee/clarified butter - 1 cup and 2 tbsp (separated)
  
• Whole dried chilies - 5-8 pieces, or 1 fistful
• Cinnamon sticks - 2 whole sticks (3 inch long piece)
• Cardamon pods - 6-8 pieces.
• Onions - 2 lrg, thinly sliced and 1/2 lrg (separated)
  
• Garlic cloves - 5, minced
• Ginger root - 2 inch pc, grated finely
  
• Roma/plum tomatoes - 3 med, sliced lengthwise.
• Jalapeno - 2, seeds removed and sliced lengthwise
• Cumin powder - 1.5 tsp
• Coriander powder - 1 tsp
• Salt - 1.5 tsp

Methods:

• 1. Rinse and drain the lamb quite thoroughly. Set aside.
• 2. In a non stick dutch oven or deep pot, heat 1 tbsp of oil, add the ghee/butter. Once heated, add the dried chili peppers (whole), cinnamon and cardamons. Saute for 1-2 min till the chili peppers develop a darker colour.
  
• 3. Add the onions. Saute on low-med heat till the onions caramelize a bit. Add the ginger, garlic, and salt. Saute for 3-4 min on low-med heat.
  
• 4. Add the lamb to the pot. Stir to combine with the onions. Saute for 3-4 min.
• 5. Add the cumin powder, coriander powder, 1 cup of sour cream, and all the tomatoes. Stir to combine. Cover and simmer on low-med heat for 1 hour. Remember to stir in occasionally.
  
• 6. Meanwhile, in a frying pan, heat the 2 tbsp of butter. Add the 1/2 lrg sliced onions and the jalapeno, saute till they caramelize. Turn the heat off and set aside.
• 7. After the 1 hour mark, check whether the lamb is cooked and soft enough to your desired level. If not, simmer for 1/2 hour more.
  
• 8. Then stir in the remaining sour cream and simmer for 10 more min. Turn the heat off. Add the fried onions to the lamb and let it rest for 10 min before serving.
• 9. Serve with polao or plain rice. Bon Appétit!