Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 T olive oil
1 lg onion,chopped
1 clove garlic,minced
3 pods cardamom
1 cinnamon stick
1/4 t cumin,ground
1 1/2 lb lamb,cubed
1 salt
1 lb ripe tomatoes
1 c water
1/4 c low-fat yoghurt
1 serrano pepper (optional)
1 c uncooked rice,soaked
1 pepper

Saute the onion in the olive oil until soft and transparent. Stir
the spices into the oil to release the flavors. Cook for a minute or two.
Raise the heat and add the lamb, sprinkling with salt. Saute until
browned on all sides. Whirl the fresh tomatoes in a food processor or
blender until nearly smooth, and add to the meat. Stir in the water,
yoghurt, garlic and serrano pepper. Taste and adjust the seasoning.
Cover and simmer about 2 hours until the meat is tender. The tomato
sauce will reduce somewhat. After cooking 2 hours, measure the
liquid. The amount of rice that needs to be added is based on the
amount of liquid. Example: If sauce has 2 cups of liquid; then add 1
cup of rice. Can add more water if needed. Add rice and bring back to
a boil. Cover saucepan with a dish towel (to absorb moisture) and
replace lid. Simmer for approximately 20 minutes until moisture is
gone and rice is done. Do not stir during this 20 minute process!l

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