INGREDIENTS

INSTRUCTIONS

"It's preferable to use freshly ground cumin and coriander seeds
yourself, but in a pinch, store bought ground cumin and coriander  will
do." Halve three onions lengthwise, then cut crosswise into very  thin
half rings. Chop fourth onion finely. Keep two types of onions
separately. Put garlic and ginger into container of blender or food
processor; add 3 Tbsp of the water and process till smooth. Heat oil
in large, wide saucepan over medium-high heat. When hot, add sliced
onions. Stir gently and fry 20 to 25 minutes or until onions are
reddish-brown. If necessary, reduce heat near the end of cooking  time.
Remove onions with slotted spoon; spread on cookie sheet lined  with
paper towel. Add cinnamon, cardamom and cloves to hot oil in  pan. Stir
5 seconds over medium-high heat. Add 10 cubes meat or as  many as pan
will hold in single layer. (Do not crowd pan.) Brown meat  on one side;
turn and brown meat on other side. Remove with slotted  spoon; set
aside. Repeat with remaining meat. Add chopped onion to  oil. Stir and
fry on medium heat until brown around edges. Add  garlic-ginger paste.
Stir and fry until all water in it seems to boil  away, about 2
minutes. Reduce heat. Add coriander and cumin; fry 30  seconds. Add 1
Tbsp yogurt; stir and fry, incorporating into sauce.  Add another
tablespoon yogurt, incorporating it into sauce. Repeat  with remaining
yogurt. Add meat and accumulated juices in bowl,  remaining water,
cayenne and salt. Stir to mix. Bring to simmer.  Cover, reduce heat to
low and cook 1 hour or until lamb is tender.  Add fried onions and
garam marsala. Stir to mix; cook uncovered 2 to  3 minutes, stirring
gently. Remove from heat and let pan sit a couple  of minutes. Fat will
rise to the top, remove with spoon. SERVES: 6  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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