For the marinade
4 medium onions, cubed
2 tablespoons of fresh ginger, minced
2 tablespoons of toasted and ground cumin
1 teaspoon of red pepper flakes
2 1/2 cups of plain yogurt
1/2 cup of heavy cream
1 tablespoon of salt
1/3 cup of ghee (clarified butter)
For the lamb
1.5 kg of lamb, cut into cubes
4 tablespoons of ghee
1 tablespoon of minced garlic
1 tablespoon of ground cinnamon [or 2 tablespoons of regular ground cinnamon]
2 tablespoons of ground cardamom (use only the seeds)
1 tablespoon of curry powder or garam masala powder
1 cup of heavy cream
Milk or water if needed
For the marinade
4 medium onions, cubed
2 tablespoons of fresh ginger, minced
2 tablespoons of toasted and ground cumin
1 teaspoon of red pepper flakes
2 1/2 cups of plain yogurt
1/2 cup of heavy cream
1 tablespoon of salt
1/3 cup of ghee (clarified butter)
For the lamb
1.5 kg of lamb, cut into cubes
4 tablespoons of ghee
1 tablespoon of minced garlic
1 tablespoon of ground cinnamon [or 2 tablespoons of regular ground cinnamon]
2 tablespoons of ground cardamom (use only the seeds)
1 tablespoon of curry powder or garam masala powder
1 cup of heavy cream
Milk or water if needed
Blend the marinade ingredients (excluding melted butter) in a blender until you get a smooth paste
Place the lamb cubes in an stainless steel bowl and mix with the paste
Cover with melted butter and mix delicately
Marinate the cubes, covered with plastic wrap, for at least 2 hours and one night in the refrigerator
Before serving, let it come to room temperature by leaving it outside the refrigerator for about half an hour
Transfer the contents of the bowl to a large saucepan and bring to medium heat
Let it simmer
Reduce the heat to low and let it cook for 2 hours
Occasionally, check if the sauce is sticking to the bottom of the pan
If so, stir with a wooden spoon and add 2 or 3 tablespoons of milk or water if needed
Melt 4 tablespoons of butter in a frying pan over high heat
Hold the rest of the ingredients ready, as this process does not wait
Add the garlic, stirring quickly to prevent burning
Then add the cumin, cardamom, and garam masala powder
As the spices start to 'fry' (approximately 5 seconds), turn off the heat and pour this aromatic butter mixture into the lamb saucepan
Add the cream and stir with a wooden spoon to distribute evenly
Let it rest for 2 hours at room temperature
Refrigerate overnight before serving
Serves with basmati rice, decorated with toasted and chopped pistachios.
