LAMB JALFREZI WITH GHEE

Serves 8

This dish does well as a warming curry for a dinner party, but it can also be halved to feed four.
2 ¾ lbs trimmed, cubed, boneless shoulder or leg of lamb (alternately, buy 3
½ lbs bone-in shoulder or leg of lamb, remove bone and trim)
2 tablespoons vegetable oil
2 jars Maya Kaimal Jalfrezi Curry
4 tablespoons melted Ghee: Indian Clarified Butter
Preheat oven to 350°F.
Cut lamb into 1 ½” chunks. In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium. Add the cubed lamb and brown lightly on all sides.
Add both jars of Maya Kaimal Jalfrezi Curry and stir well to coat the meat and pick up any browned bits from the pan. Bring to a boil, then cover and place in a 350°F oven. Cook for 1 hour undisturbed.
Remove from oven, uncover and stir. If the sauce is thin, remove lid to allow sauce to reduce and thicken. Return pan to oven and cook until meat is fork-tender, another 30 minutes or more. Sauce should be thick.
Just before serving, drizzle the lamb with the melted ghee. Serve with basmati, brown rice, quinoa, couscous, or even mashed potatoes.