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Cook1 hr 30 mins
The recipe came from one of Madhur Jaffrey's cookbooks and is served at Dawat, a restaurant she co-owns, in New York City.
- 1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes
- 2 cups water
- 1⁄2 teaspoon turmeric
- salt, to taste
- 2 black cardamom pods
- 2 tablespoons oil
- 2 onions, sliced in half rings
- 5 black peppercorns
- 3 whole cloves
- 3 cardamom pods
- 1 (1 1/2 inch) cinnamon sticks
- 4 cups yogurt, stirred lightly
- 5 garlic cloves, pressed
- 1 bunch cilantro, chopped
- 1 teaspoon cracked black pepper
- Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth.
- Heat oil in a large skillet. Add onions and sauté until reddish brown and crisp. Remove and drain on paper towels.
- Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
- Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
- Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
- Serve with rice.