Lamb curry with spices stir-fried (bhuna gosht (delhi))

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Oil
3 Cinnamon or bay leaves
1 Black cardamom
3 In cinnamon stick
10 Peppercorns
6 Cloves
1 ounce Onions; chopped
ounce Fresh ginger; pur‚ed
⅔ ounce Garlic; finely chopped
¼ ounce Green chillies; chopped
2¼ pounds Lamb on or off the bone; (9oz lamb bones if the meat is off the bone)
Salt
½ teaspoon Turmeric powder
1½ teaspoon Coriander powder
1 teaspoon Red chilli powder
1 teaspoon Garam masala powder
ounce Tomatoes; pur‚ed
⅓ cup Full-fat yoghurt
1 tablespoon Chopped coriander leaves; to garnish

Directions

This recipe comes from "50 Great Curries of India" by Camellia Panjabi (Kyle Cathie Limited, 1994), an excellent book of Indian cooking, with gorgeous photographs (highly recommended!!!).

The recipe is not in American cups, I'm afraid ...

The bhuna process, which involves stir-frying spices in oil without adding much water, is an important part of curry-making. A curry with the name bhuna has a heightened flavour through prolonged frying - about 20 minutes ~ during which stirring must be continuous to prevent the spices from sticking to the bottom of the pot. The flavour of this dish comes from the fact that the meat cooks initially in its own juices with the spices, without any added water. The result is a wonderful curry, equally good with rice, roti or on sliced bread. Since a good deal of work is involved, the recipe is for 2¼ 1b (1 kg) of lamb. Whatever is not required immediately can be frozen.

Heat the oil in a cooking pot with the cinnamon or bay leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves and after a minute put in the onions and saut‚ until lightly coloured about 15 minutes.

Add the ginger, garlic, green chillies, lamb and bones and 1 teaspoon salt and stir-fry over a low heat for 20 minutes During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 tablespoons water whenever it gets too dry. Then add the turmeric, coriander, red chilli and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water Add the pur‚ed tomatoes and cook for 5 minutes stirring frequently.

Add 4 cups water and simmer for 15 minutes Lower the fire. Whisk the yoghurt and add to the pot. Cook over gentle heat until the lamb is tender.

Sprinkle with chopped coriander leaves.

Posted to FOODWINE Digest by =?iso-8859-1?Q?Chlo=EB?= Parrott <cfparrott@...> on Feb 13, 1998

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