Lamb or Chicken in Onion-Yogurt Sauce
2 tablespoons butter 2 large onions or 4 medium onions, sliced 10 cloves garlic, peeled Salt 2 teaspoons ground coriander 1 tablespoon minced ginger, or 1 teaspoon dried ginger 10 cardamom pods 1/4 teaspoon cayenne, or to taste 1 cinnamon stick 3 cloves 1 1/2 pounds lamb shoulder or leg, cut into 1- to 1 1/2-inch chunks, or 4 whole chicken legs 2 cups yogurt 2 tablespoons cornstarch Chopped fresh cilantro leaves for garnish Cooked basmati rice for serving
Put butter in a large skillet or casserole that can later be
covered, and turn heat to medium-high. Add onions, garlic and a
large pinch of salt. Cook, stirring occasionally, until onions
become very soft and brown, at least 15 minutes. Stir in spices,
and cook another minute or so. Add lamb or chicken, and stir.
In a bowl, whisk yogurt with cornstarch until smooth. Stir it
into mixture; if using chicken, add 1/3 cup water. Bring to a
gentle simmer over medium heat, then cover and turn heat to low.
Cook at least 40 minutes (by which time chicken will likely be
tender) or longer, stirring occasionally, or until lamb is quite
tender. Taste and adjust seasoning, then garnish with cilantro,
and serve with basmati rice. Yield: 4 servings.