My husband and I often frequent a Nepalese restaurant called the Kastoori Grill near the Pike Place Market. If you ever have a chance, eat there. It’s some of the best food in the city in a very unassuming place.
After having a version of this dish there several times, my husband convinced the owner to take him in the kitchen and show him what’s in it. He has put his own spin on it and it’s phenomenal with a side of naan.
2 lbs. lean lamb (from the leg or shoulder) cut into 2 inch cubes
1 large container of greek/arabic yogurt
2 onions, chopped
2 quarts chicken stock
Mix together 1 tablespoon each of:
2 bay leaves
1/2 teaspoon ground cloves
Salt and pepper the lamb pieces all over. Brown the lamb in a hot dutch oven in a few tablespoons of olive oil. When the meat has browned, add the onions and let them soften, then pour over the spices and saute with the lamb and onions until onions are translucent and you can smell the spices. Pour in two quarts of chicken stock. Bring the mixture to a boil and simmer until the stock has reduced until it just barely covers the lamb (takes about 2 hours, but you don’t have to babysit it).
When the stock is reduced, turn the pan to very low, stir in the yogurt and let it warm through. Salt and pepper to taste. Serve over basmati rice.