Lamb Do Piaza from Chef Jayshree Nathoo of the Ritz-Carlton St. Louis


1 lb lean lamb (1 inch cubes)
1 lb onion paste
1/4 cup oil
1 cinnamon stick
6-7 cloves
2 bay leaf

2-3 star anise
3 tablespoons ground fresh ginger
2 tablespoons ground garlic
1 tablespoon ground green chillies
1 tablespoon salt

1 teaspoon turmeric powder
1 teaspoon chili powder
3 roma tomatoes - pureed
1 tablespoon Garam masala
4 tablespoon Kastoori Methi


Slow cook onions for 1-2 hours to make a paste. In oil, sauté cinnamon stick, cloves,star anise,bayleaf for 2 minutes.

Add onion paste, ginger, garlic, chilies, salt, chili powder and turmeric powder and then sauté for 5 minutes. Add lamb and cook for 45 minutes.
Add puréed tomatoes, Garam masala, and kastoori methi.

Savor for Students
The Ritz-Carlton, St. Louis
August 30th, 5-7 P.M.
100 Carondelet Plaza
Eventbrite "Savor for Students"