Lamb Rezala

Although lamb is a rare eat for me, bedueen wanted lamb rezala for a while now. So I tired a Recipe from a Bengali website. This is the original recipe, but as I don't take ghee, I used olive oil and additionally I marinated the meat with 1 tablespoon of yogurt for 30 mins.

Ingredients
	750 g lamb/mutton/beef 500 g yoghurt 100 g ghee 100 g sliced onions 4 bay leaves 2 inch cinnamon stick 4 green cardamom pods 4 cloves 2 tsp garlic paste 2 tsp chilli powder 1 tsp sugar Salt to taste
	Procedure
	Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté. Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and sauté. Add mutton and fry for a few minutes. Add salt and sugar to taste. Gradually stir the yoghurt. Put the lid on and leave to cook. If water dries up add a little water. Cook till water dries up and ghee comes on top Serve hot with rice or parota.