Afghani Lamb
This is the final dish, delicious!
Here we are in the beginning. She pulled some jar out of the spice cabinet and shook about a teaspoon into the pot of lamb chunks and onions. I was like, hold it right there, lady! What is that? It's an every day thing for her, but for us it's the secret spice mixture that makes this dish magical.
She calls it something that sounds like Door-doo-ah. And it contains equal parts ground turmeric (pictured below)...
...clove, cinnamon, and this beauty: black cardamon (see below). Smell it if you want to feel good. Seriously. It opens you up.
She likes using a pressure cooker because it keeps the steam in and quarters your cooking time. I did this dish at home with a covered soup pot and it's great, but I want a pressure cooker now.
This (below) is what the dish will look like when you're ready to add the fresh tomatoes and tomato paste. 
Look at what the tomatoes did for the color of the dish... incredibly tantalizing.
What a dish, what a day.
photos: Stacey Cramp
copyright Lindsay Sterling 2011
