Lamb Curry (Carneiro com Curry)

Place the lamb in a bowl and massage with cinnamon and salt

Mix well the yogurt with the ginger and saffron dissolved in hot water

Then, pour the mixture over the lamb

Mix everything very well

Cover the bowl with plastic wrap or aluminum foil and refrigerate for 1 to 2 hours

Heat the ghee in a pan over medium heat

Mince the black pepper and cayenne pepper and add them to the marinated lamb

Place the mixture in a pot, stirring the lamb constantly, and cook on low heat

After some minutes, stop stirring, cover the pot, and let it simmer for 1 hour

Then, sprinkle the lamb with cilantro and add 1/4 cup of water to the corner of the pot

Cover again and let it simmer for another 15 minutes

Finally, add the remaining water (1/4 cup) and let it simmer for another 10 minutes or until the lamb is tender and does not resist when pierced with a fork

To serve, arrange the lamb on a platter and spoon over the sauce in which it was cooked

Sprinkle with ground cardamom and nutmeg.