This recipe was inspired by the recipe of the same name in Nourishing Traditions, we just didn’t quite have all the same ingredients, but we went with it anyway.

Ingredients:

2 pounds lamb, cut into 3/4 inch pieces
1 cup yogurt
1 teaspoon cumin
1 teaspoon coriander
4 tablespoons clarified butter
1 medium onion
2-3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon saffron threads (soaked in two tablespoons water)
1 tablespoon freshly grated ginger
1/4 teaspoon ground turmeric
juice of 2 lemons
1/4 cup cilantro, chopped

Instructions:

Marinate the lamb in yogurt (overnight if possible, but at least a couple hours) in the refrigerator
Saute the onions in the clarified butter
Add lamb, cumin & coriander
Bring to boil and skim
Add saffron threads, garlic, ginger, turmeric, lemon juice and cilantro
Cover and simmer for 1.5 hours
OR
Transfer mixture to crock pot and cook on high for 3-4 hours or low for 7-8 hours
Serve over brown rice