Spicy Lamb Masala

Making lamb masala is easy with the right tools! I go to Holyland Bakery in Minneapolis and buy a masala kit to help me. It tastes fresh and is always a hit with guests.

What you'll need:

1. Package of Laziza International Quarma Masala (79 cents) *

2. Two pounds of lamb ** ($6.58)

3. 1 onion, medium sliced

4. Olive oil

5. Two green onions, chopped in thick slices

6. 1.5 cup of plain yogurt (beaten slightly)

7. 1 tablespoon of flour, if needed

* You can follow the directions right on the box. I've modified the directions a bit after experimenting with the recipe. Also, a note on spiciness level: the spice mix is extremely spicy! I use half a packet each time I make the meal. If you prefer mild food, use a quarter or less of the package. You can always add a bit more in, but you can't take away!

** You can substitute any meat such as beef, goat or chicken.

Heat oil in a wok and add the onion. Cook until tender, but not cooked all the way. Remove from the wok. Turn off the heat to avoid splattering oil all over your stove. Add meat to the wok and then turn the heat back to medium. Brown meat on all sides. Add yogurt and half of a Laziza spice mix. Stir well. Reduce heat, cover and simmer until meat is tender (about 20 minutes).

Add the already cooked onions to the mixture during the last 5 minutes. Add the green onion during the last minute. If the sauce looks too watery stir in the flour to thicken the mixture.

Serve with pita bread or spongy African bread (which is sold at Holyland). For dessert I suggest mango ice cream.