Delhi-Style Bhuna Lamb
- 5 tablespoons olive or canola oil
- 1 stick cinnamon
- 2 bay leaves
- 8 cardamom pods
- 1 1/2 cups finely chopped onions
- 2 large cloves garlic, crushed to a pulp
- One 1 1/2-inch piece fresh ginger, peeled and finely grated
- 2 pounds boneless lamb from the shoulder, cut into 1 1/4-inch pieces
- 1/2 teaspoon cayenne pepper
- 1 1/41 1/2 teaspoons salt
- 1 teaspoon homemade or store-bought garam masala (page 285)
- 4 tablespoons finely chopped fresh cilantro
- Pour the oil into a wide, heavy pan and set over medium-high heat.
- When hot, put in the cinnamon, bay leaves, and cardamom.
- Let these sizzle for 10 seconds.
- Now add the onions.
- Stir and fry until the onion pieces start to turn brown at the edges.
- Add the garlic and ginger and stir once or twice.
- Now add the meat.
- Stir until it loses its raw color.
- Add the cayenne, salt, and 1 1/4 cups water.
- Stir and bring to a boil.
- Cover tightly, turn heat to low, and cook for 6070 minutes or until the meat is tender.
- Remove lid and turn heat to high.
- Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look.
- Add the garam masala and cilantro.
- Stir to mix and turn off the heat.
olive, cinnamon, bay leaves, pods, onions, garlic, ginger, shoulder, cayenne pepper, salt, garam masala, fresh cilantro
Taken from www.epicurious.com/recipes/food/views/delhi-style-bhuna-lamb-373796 (may not work)