BRAISED LAMB AND YOGURT

Preparation Method :

• Process the onion, ginger, garlic with seeds and juice until well combined. Marinate the lamb with the onion mixture and stir until lamb is well coated, cover; refrigerate for several hours.
• Heat the ghee in large saucepan, add cayenne pepper, turmeric and garam masala; stir for a minute.
• Stir in the yogurt, then add in the lamb; cook until lamb is well browned. Stir in combined cream and water, cook, uncovered, for about an hour or until lamb is tender.
• Stir in chickpeas and tomato, followed by the flour paste with water; stir over high heat until sauce boils and thickens. Serve sprinkled with parsley.