Aromatic Lamb Stew with Golden Onions and Raisins

1. Brown the Lamb

Begin by trimming the fat off the lamb cubes and patting them dry with paper towels. Heat 5 tablespoons of vegetable oil in a large pot and fry the lamb in batches, ensuring each piece is browned well on all sides. Once browned, remove the lamb with a slotted spoon and set it aside in a bowl.

2. Prepare Aromatic Paste

Coarsely chop 2 of the onions and blend them with the garlic, ginger, and 5 tablespoons of water to create a smooth paste. Reheat the large pot and add this aromatic paste, frying it while stirring constantly for about 5 minutes. Once the paste is fragrant, add the ground coriander, ground cumin, and ground turmeric, and fry for another minute to release the spices' flavors.

3. Incorporate Yogurt and Tomato Sauce

Gradually add the yogurt one tablespoon at a time, stirring and frying until it’s well incorporated before adding the next spoonful. Follow the same process with the tomato sauce, adding it one tablespoon at a time and stirring until you achieve a rich brown paste.

4. Simmer the Stew

Return the browned lamb to the pot along with any accumulated juices. Add 1 cup of water, salt, ground cloves, ground nutmeg, ground cinnamon, cayenne pepper (if using), and freshly ground black pepper. Bring the mixture to a boil, then cover and lower the heat to simmer gently for about 1 hour if using lamb, or 2½ hours if using beef, ensuring the meat becomes tender and absorbs the flavors.

5. Prepare Onions and Raisins

While the stew simmers, peel and slice the remaining 8 onions into half-rings. Heat 3 tablespoons of vegetable oil in two skillets and fry the onion slices until they are browned but not crisp, which should take about 10-12 minutes. Once done, you can either add them directly to the simmering meat or set them aside. In the same skillet, fry the raisins until they are browned and puffed up.

6. Combine and Serve

Add the browned onions and fried raisins to the meat pot, and let everything simmer together for an additional 5 minutes to allow the flavors to meld. Serve this aromatic lamb stew hot, accompanied by pooris or chapatis, a yogurt dish, a relish, and a vegetable dish for a complete and satisfying meal.