Ingredients
3 tablespoons ground cumin2 tablespoons ground ginger1 tablespoon ground coriander1 tablespoon ground fenugreek4 garlic cloves, minced1 teaspoon ground cloves1/2 teaspoon ground cinnamon2 pounds lamb stew meat, cut into 3/4-inch pieces1 tablespoon olive oil2 large onions, chopped1/2 cup water2 tablespoons paprika2 tablespoons tomato paste1 teaspoon salt1 teaspoon ground mustard1 teaspoon chili powder1 cup plain yogurt3 cups hot cooked brown riceOptional toppings: Cubed fresh pineapple, flaked coconut and toasted sliced almonds
Preparation
In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight.
In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder.
Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.
