Quesnel Farmer's Market, Quesnel BC


Lamb or Chicken in Onion-Yogurt Sauce


2 tbsp           Butter
2 lg               Onions (or 4 medium onions), sliced
10                 Cloves garlic, peeled
2 tsp             Ground coriander
1 tbsp           Minced ginger (or 1 teaspoon dried ginger)
10                 Cardamom pods
1/4 tsp          Cayenne, or to taste
1                   Cinnamon stick
3                   Cloves
1 1/2 lbs       Lamb shoulder or leg, cut into 1- to 1 1/2- inch chunks, or 4 whole chicken legs
2 cups          Yogurt
2 tbsp           Cornstarch
                      Chopped fresh cilantro leaves for garnish
                      Cooked basmati rice for serving.

Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high. Add onions, garlic and a large pinch of salt. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir.

In a bowl, whisk yogurt with cornstarch until smooth. Stir it into mixture; if using chicken, add 1/3 cup water. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.

Yield: 4 servings.

Submitted By: Cathie Allen