Ingredients: 2 bay leaves,1/8 teaspoon freshly ground black pepper,1 tablespoon canola oil,6 cardamom pods,1 (3-inch) cinnamon stick,3 cups hot cooked basmati or jasmine rice,1 teaspoon cumin seeds,1 tablespoon chopped fresh cilantro,1 tablespoon minced peeled fresh ginger,2 1/4 teaspoons garam masala, divided,4 garlic cloves, minced,1/4 teaspoon ground red pepper,1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces,2 tablespoons paprika,1/2 cup plain 2% reduced-fat Greek yogurt,1/2 cup finely chopped red onion,1/4 teaspoon crushed saffron threads,1 teaspoon salt,1 tablespoon tomato paste,1 1/2 cups water
Instructions:
- Combine garlic and ginger on a cutting board.
- Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times.
- Combine garlic mixture, yogurt, and 2 teaspoons garam masala in a large zip-top plastic bag.
- Add lamb; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.
- Add 1 1/2 cups water to bag; seal and shake to rinse lamb.
- Remove lamb from bag with a slotted spoon, reserving marinade in bag. Pat lamb dry with paper towels.
- Heat a Dutch oven over medium-high heat.
- Add oil to pan; swirl to coat.
- Add half of lamb; cook 5 minutes or until browned, stirring occasionally.
- Remove lamb and juices from pan. Repeat procedure with remaining half of lamb.
- Reduce heat to medium.
- Add cumin, cinnamon, cardamom, cloves, and bay leaves to pan; saut 30 seconds.
- Add onion; saut 4 minutes or until browned. Return lamb and juices to pan.
- Add paprika, ground red pepper, and saffron; cook 15 seconds.
- Add reserved marinade and tomato paste, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 1 hour or until lamb is tender.
- Remove from heat; stir in remaining 1/4 teaspoon garam masala, cilantro, and black pepper.
- Serve over rice.