Ingredients

• 4 pounds boneless, trimmed lamb shoulder
• Salt and freshly ground black pepper
• 1 cup vegetable oil
• 3 onions, diced
• 2 tablespoons pureed garlic
• 2 tablespoons black mustard seeds
• 2 tablespoons garam masala
• 2 teaspoons turmeric
• 2 teaspoons ground cardamom
• 2 teaspoons ground cumin
• 1 teaspoons dried red pepper flakes
• 2 quarts brown lamb stock or canned chicken broth
• Plain yogurt and Fried Onions, for garnish

Instructions

1. Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
2. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
3. Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.