Decisions and pan roasted lamb

So can one survive a professional mis-step in the recession? I do not know the answer to this question yet, time and time alone will tell? I can only hope that the answer is yes...

This week, after some consideration I have decided to quit my job and focus on wrapping up the book, now called the CIT (contemporary Indian table), you knew that one.. and look for a more locationally compatible job. I have never actually taken on bet on letting go of something without another posibility on hand, but this time I am doing this, how practical is this time alone will tell.

For dinner this week, was this amazing lamb that I put together, if you like lamb like me, you should definitely give it a try...

Pan Roasted Spicy Lamb

Prep Time: 10 minutes

Cook Time: 35 minutes

Serve 2-3 people

Ingredients

2 tablespoons ginger-garlic paste

1 teaspoon salt

1 teaspoon red chili powder

1 pound lamb on the bone cut into pieces (I used shoulder lamb chops)

1/3 cup yogurt

2-3 tablepoons oil

2-3 pods cardamom

2-3 cloves

2 bay leaves

1 large onion, thinly sliced

1-2 tablespoons chopped cilantro

Method of Preparation

1. Mix the ginger-garlic paste with salt, chili powder and rub on the lamb.

2. Apply the yogurt on the lamb.

3. Heat the lamb and add the cardamom, cloves and bay leaves and cook for a few seconds.

4. Add the onions and cook for about 5 minutes, stirring lightly until the onions soften and begin to curl and turn gently brown on the edges.

5. Add the lamb and cook on low, stirring and turning occasionally from time to time. The onions gradually turn brown and melt and cling to the lamb, the yogurt evaporates and the lamb turn a beautiful brown and is fork tender. The process takes about 25 minutes.

6. Turn off the heat and stir in the cilantro.