Bakhara Pasanda - Curried Lamb |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From Craig Claiborne's Favorites. Ingredients:
1/2 cup peanut oil or 1/2 cup vegetable oil or 1/2 cup corn oil |
1 large onion, coarsely grated, about 1 1/2 cups |
2 whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom |
1/2 teaspoon ground ginger |
1 cinnamon stick, about 2 inches long |
2 whole cloves |
1 tablespoon garlic, finely minced |
2 2/3 cups water |
1/2 cup yogurt |
2 lbs lamb, cut into 2-inch cubes |
salt, to taste, about 3 tsp |
1/2 cup heavy cream |
Directions:
1. Heat the oil in a large, heavy kettle (pot) and add the onion.
2. Cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves.
3. Cook stirring frequently, about 10 minutes longer.
4. When onion starts to brown, add the garlic and 2/3 cup of water.
5. Simmer briefly and add the yogurt and lamb, stirring to coat the pieces.
6. Sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover.
7. Cook about 30 minutes until the sauce is quite dry. Stir often as the stew cooks.
8. Add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking.
9. Add the heavy cream and cook uncovered for about 15 minutes longer.
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