Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        boneless trimmed lamb shoulder
                        salt and freshly ground black pepper -- to taste
   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      teaspoon      dried red pepper flakes
   2      quarts        brown lamb stock or canned chicken broth
                        for serving
                        cooked Basmati rice
                        orange dal with ginger and garlic -- see recipe
                        ***FOR GARNISH/ACCOMPANIMENT***
                        plain yogurt
                        fried onions -- see recipe

Preparation:

Cut meat, as uniformly as possible, into 2 by 3-inch cubes. Generously sprinkle with salt and pepper. 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. Ladle warm stew over a bed of Basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt (see Homemade yogurt recipe in this collection, if desired) and Fried Onions. Serve immediately. Source: TAMALES WORLD TOUR SHOW #WT1A11