Indian Recipes #223
with
Anvi
Bhuna
Ingredients
quarter cup cooking oil
three pods green cardamom
one pod black cardamom
two bay leaves
one cinnamon stick
six large onions, sliced thin
six cloves garlic
one (1/2 inch) piece fresh ginger root, peeled and julienned
two teaspoons Kashmiri red chili powder
one teaspoon ground cumin
half teaspoon ground turmeric
salt, to taste
two tomatoes, pureed
two pounds lamb chops, rinsed and patted dry
two tablespoons water
three green chile peppers, halved lengthwise
quarter cup cilantro leaves, for garnish
Instructions:
Heat the oil in a large skillet over flame. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil till aromatic. Mix the onions, garlic, and ginger into the mixture. Reduce fire to low and continue cooking till the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking till the oil separates from the gravy, about five minutes more.
Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir till the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about twenty minutes. Sprinkle the water over the mixture. Cover and cook till the lamb is tender, fifteen to twenty minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another three to five minutes. Serve hot.
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