Lamb Tarkari

by samyak


  • 2 lbs. lamb, cut into 1.5-in. cubes
  • 3 cups onion, chopped
  • 2 cups yogurt
  • 3 cups lamb stock
  • 5 cloves
  • 5 cardamom, bruised
  • 1 in. cinnamon stick
  • 2 bay leaves
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon fresh ground pepper
  • 1/4 teaspoon nutmeg, grated
  • 4 tablespoons musturd oil
  • Salt to taste
  • 2 tablespoons chopped cilantro for garnish


In large bowl, combine lamb pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add cloves, cardamom, cinnamon, and bay leaves; fry for 30 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, chili powder, and grated nutmeg. Mix them well for a minute or so on low heat. Increase the heat to medium, and transfer lamb pieces into the spice mixture; stir well to brown. Add yogurt, lamb stock to the browned lamb mixture. Lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 45-60 min.

When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti.

Submitted by: Tulsi Regmi