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Ingredients

• 2 cups  plain whole-milk yogurt
• 1 1/2 cups  water
• 2 pounds  trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons  pure chile powder, such as ancho
• 1 teaspoon  turmeric
• 1   large garlic clove, minced
• 1/2 teaspoon  cayenne pepper
•   Kosher salt
• 6   1-by-2-inch strips of lemon peel
• 3 tablespoons  ghee or unsalted butter , melted
• 2 tablespoons  fresh lemon juice

Description

At Shahpura Bagh, A Luxurious Guesthouse In The Rajasthani Countryside, Chefs Marinate Lamb In Yogurt To Make It Exceptionally Tender, Then Give It An Extra Burst Of Tangy Flavor With A Basting Of Lemon Butter Just Before Serving.

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