Ready in 45 minutes
Not only do Americans, Italians and Spaniards love mint with lamb but so do indians. Do piaza, the Indian name for the dish, means two onions in the recipe if you like literal translations. The amount of chile heat is up to you. If you have gone to far, have a cooling bowl of Raita on hand to quench the fire.
"We added the tiniest bit of Tikka paste, and it was delicious. A great way to use up leftover leg of lamb."
You can brown the lamb, if you like, in a heavy skillet or saute pan in a little olive oil over high heat. Set aside.
Melt the butter in the bottom of a tagine. Add the onions and cook for 10 - 15 minutes, until tender and sweet.
Add the garlic, ginger, turmeric, and cayenne pepper and cook for a few minutes. Add the lamb and just enough water to barely cover the meat. Cover and simmer gently for about 1 1/2 hours, until the meat is tender.
Pack the mint, cilantro and jalapeno into a blender. Add 2 Tbsp of the lemon juice and 1/2 cup of the stew juices and puree. Add the mixture to the lamb stew and simmer for a few minutes. Adjust the ginger, cayenne, lemon juice, salt and black pepper to taste. Serve with saffron rice.