Lamb Curry

Cut the meat into two-inch cubes. Warm oil in skillet and add meat. When each cube is golden brown on all sides remove from skillet and set aside. Add onions to the skillet and cook until translucent. Add garlic and spices and cook for no more than 4 minutes over medium heat. Return meat to skillet. Add chicken broth and cook for 1 1/2 hour. Serve lamb curry hot over rice.


*Should be readily available on the shelf in Indian stores. If not recipe follows:

100 grams(about 4 oz.)coriander seeds
25 grams (about 1 oz.)each of cumin seeds and black pepper
15 grams(about 1/2 oz.)each of black cumin seeds (shahjeera) and dry ginger
6 grams (about 1/4 oz.)each of black cardamoms and cloves
4 grams (about 1/4 oz.)each of cinnamon and bay leaves

1. Dry roast all the ingredients (except dry ginger) very lightly.

2. Cool and dry grind to a powder along with the dry ginger.

3. Store in an air tight bottle and use as required.