1 1/2 hours

2 tablespoons butter
2 large onions or 4 medium onions, sliced
10 cloves garlic, peeled
Salt
2 teaspoons ground coriander
1 tablespoon minced ginger, or 1 teaspoon dried ginger
10 cardamom pods
1/4 teaspoon cayenne, or to taste
1 cinnamon stick
3 cloves
1 1/2 pounds lamb shoulder or leg, cut into 1- to 1 1/2-inch chunks,
or 4 whole chicken legs
2 cups yogurt
2 tablespoons cornstarch
Chopped fresh cilantro leaves for garnish
Cooked basmati rice for serving.

1. Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high. Add onions, garlic and a large pinch of salt. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir.

2. In a bowl, whisk yogurt with cornstarch until smooth. Stir it into mixture; if using chicken, add 1/3 cup water. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.

Yield: 4 servings.