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2 pounds boneless lamb	1 tsp cardamom pod
1 med onion, chopped	1/2 tsp Salt
2 tsp grated fresh ginger	1 tsp chili flakes
3 Garlic cloves, chopped	2 Tblsp ghee
1 Tblsp coriander seed	1 medium onion, sliced
2 tsp ground cumin	2 Tblsp tomato paste
1/2 cup yogurt

Cut lamb into large cubes; ghee is clarified butter. Put onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes in a food processor and process until a smooth paste forms. Add the spice mix to the lamb and stir well to coat; set aside for 1 hour. Heat ghee in a large pan. Add sliced onion and cook, stirring until onion softens. Add lamb and cook for 8 to 10 minutes, stirring constantly until the lamb cubes are browned all over. Add tomato paste and 2 Tblsp of yogurt and stir until combined. Simmer uncovered until the liquid is absorbed. Add remaining yogurt, 2 Tblsp at a time, stirring between each addition until the liquid is absorbed. Cover the pan and simmer over low heat for 30 minutes, stirring occasionally. Serve with rice, raitas, and relishes. This is Ryan's favorite dish from Armenia.