Dhaniwal Korma

• whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes1
• cups water↗2
• teaspoon turmeric↗1⁄2
• salt, to taste↗
• black cardamom pods↗2
• tablespoons oil2
• onions, sliced in half rings↗2
• black peppercorns↗5
• whole cloves↗3
• cardamom pods↗3
• (1 1/2 inch) cinnamon sticks↗1
• cups yogurt, stirred lightly↗4
• garlic cloves, pressed↗5
• bunch cilantro, chopped↗1
• teaspoon cracked black pepper↗1

Step-by-step instructions

1. 1

   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.

2. 2

   Heat oil in a large skillet. Add onions and sauté until reddish brown and crisp. Remove and drain on paper towels.

3. 3

   Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.

4. 4

   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.

5. 5

   Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.

6. 6

   Serve with rice.