[personal profile] honorillyatoo
Delhi Style Bhuna Lamb
From "At Home with Madhur Jaffrey"

5 Tbsp 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 pulp
One 1 1/2 in piece fresh ginger, peeled and grated
2 lb boneless lamb from shoulder, cut into 1 1/4in pieces
1/2 tsp cayenne
1 1/4-1 1/2 tsp salt
1 tsp garam masala
4 Tbsp fresh cilantro, finely chopped
1 1/4 cups water

Pour oil into a wide, heavy pan on medium high. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 sec. Now add onions. Stir and fry until onion starts to brown around edges. Add garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add cayenne, salt, and 1 1/4 cups of water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until 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 heat.

Eat with flatbreads, potato pea curry, etc.

Serves 4-6
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