DELHI-STYLE BHUNA LAMB

Delhi-Style Bhuna Lamb image

Yield serves 4¿6

Number Of Ingredients 12

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 1/4-1 1/2 teaspoons salt
1 teaspoon homemade or store-bought garam masala (page 285)
4 tablespoons finely chopped fresh cilantro

Steps:

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 60-70 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.