Lamb Matke Wala

METHOD:

For the Yogurt Marinade:
In a large bowl, mix together the yogurt, onions, ginger, garlic, cardamom, cloves, cinnamon, salt, and chili powder.

For the Lamb Stew:
Add the cubed Australian lamb to the Yogurt Marinade, and marinate for a minimum of 6 to 8 hours before cooking. In a medium-sized pot, heat the clarified butter over medium heat. Add the coriander seeds. When they start to pop, add the lamb along with the marinade to the pot. Bring up to a boil, lower to a simmer, and cook covered until the meat is fork tender. Uncover the pot and simmer, stirring, until the sauce is thickened.

To Assemble and Serve:

Portion rice into a bowl, and ladle the Lamb Stew over the rice. Garnish with micro cilantro and pomegranate seeds.