1. Heat the oil in a large, heavy kettle (pot) and add the onion. 2. Cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves. 3. Cook stirring frequently, about 10 minutes longer. 4. When onion starts to brown, add the garlic and 2/3 cup of water. 5. Simmer briefly and add the yogurt and lamb, stirring to coat the pieces. 6. Sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover. 7. Cook about 30 minutes until the sauce is quite dry. Stir often as the stew cooks. 8. Add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking. 9. Add the heavy cream and cook uncovered for about 15 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
