Lamb Coriander
Recipe ID
                 3
CurryType        Ghosht
Strength
                 Medium
Recipe           A popular North Indian lamb dish with
Description      cori-ander
Difficulty
                 Easy to moderate
Source           Mukesh J Patel, University of Edinburgh,
                 Centre for
                 Cognitive Science, Edinburgh, Scotland
Vegetarian       No
Vegan
                 No
Time to Prepare  15 mins
TimeToCook
                 2.5 hours
Number of
Servings         3
Ingredients      1 1/2 lb stewing lamb, trimmed of fat and
                 diced
                 2 cups full fat natural yogurt
                 6 garlic cloves, crushed
                 4 tsp ground coriander
                 2 lila murcha, (fresh green chilli
                 peppers), crushed
                 4 tsp paprika
                 3-4 tsp salt
                 4 Tbsp cooking oil (mustard oil is best
                 2 medium onions (or more to taste)
                 3 tsp cummin seeds
                 1 tsp turmeric powder
                 2 tsp black mustard seed
                 3 tsp ginger, coarsely crushed
                 2 tsp red chilli powder (also called cayenne
                 pepper or
                 lal mirch)
                 4 oz fresh coriander
Instructions     (1) Dice the meat into bite-size cubes,
                 and soak in
                 warm water for 2-3 minutes.
                 (2) Mix the paprika, ground coriander,
                 salt, crushed
                 garlic, and crushed green chillies with
                 yogurt
                 Drain the lamb and add to the yogurt
                 marinade.
                 (3) Leave to marinate for at least six
                 hours. Ideally
                 it should marinate in the refrigerator for
                 24 hours.
                 (4) Dice the onions into thin
                 semi-circles. In a large
                 saucepan or a generous frying-pan, heat
                 the cook-
                 ing oil over a high flame. Add the onions
                 when
                 the oil is hot enough to "steam". Reduce
                 the heat
                 to medium and stir occasionally. Fry the
                 onions
                 until they change colour to a deep
                 red/brown.
                 This should take 10 to 15 minutes.
                 (5) At this point add the black mustard
                 seeds and stir
                 a few times. Then add the ginger, cummin
                 seeds,
                 red chillies and turmeric powder. Increase
                 the
                 heat and fry this "masala" for a couple of
                 minutes.
                 (6) Add the marinated lamb to the masala and
                 mix well.

                 (7) At this point you have two options,
                 either to cook
                 the meat on the stove or to bake it.
                 Stovetop
                 cooking takes less time but requires
                 fairly con-
                 stant stirring. It should be cooked in a
                 covered
                 saucepan on a low to medium flame for
                 about 45
                 minutes. Add water if the sauce gets too
                 dry and
                 begins to stick. For baking, transfer it
                 to an
                 ovenproof casserole, cover it, and bake
                 for 1 1/2
                 hours at 200 deg. F. Check occasionally,
                 though
                 you are unlikely to need to add any water
                 to the
                 sauce.
                 (8) Finally, prepare and wash the fresh
                 coriander in
                 cold water. Only the leaves and the tender
                 stems
                 should be retained. Chop coarsely and mix
                 well
                 just before serving. If you don't have any
                 fresh
                 coriander, then mix in 2-3 tsp of
                 coriander
                 powder. Serve with well buttered (boiled)
                 rice or
                 pita bread, and fresh salad.
Notes            Take care not to burn the onions and don't
                 overcook
                 the masala just before mixing in the
                 marinated meat. I
                 think the dish tastes a lot better if it is
                 baked. It's even
                 better if cooked for a longer period at a
                 lower
                 tem-perature.

---------------------------------------------------------------------------
    Death by Curry is hosted by Geocities           bhuna@geocities.com