INGREDIENTS

INSTRUCTIONS

This recipe comes from "50 Great Curries of India" by Camellia Panjabi
(Kyle Cathie Limited, 1994), an excellent book of Indian cooking, with
gorgeous photographs (highly recommended!!!).  The recipe is not in
American cups, I'm afraid ...  The bhuna process, which involves
stir-frying spices in oil without  adding much water, is an important
part of curry-making. A curry with  the name bhuna has a heightened
flavour through prolonged frying -  about 20 minutes ~ during which
stirring must be continuous to  prevent the spices from sticking to the
bottom of the pot. The  flavour of this dish comes from the fact that
the meat cooks  initially in its own juices with the spices, without
any added water.  The result is a wonderful curry, equally good with
rice, roti or on  sliced bread. Since a good deal of work is involved,
the recipe is  for 2 1/4 1b (1 kg) of lamb. Whatever is not required
immediately can  be frozen. Heat the oil in a cooking pot with the
cinnamon or bay  leaves, cardamom and cinnamon stick. When the leaves
begin to fry add  the peppercorns and cloves and after a minute put in
the onions and  saut until lightly coloured about 15    minutes.  Add
the ginger, garlic, green chillies, lamb and bones and 1 teaspoon  salt
and stir-fry over a low heat for 20 minutes During this time  stir
every few seconds, scraping the spices off the bottom of the  pot. Add
2 tablespoons water whenever it gets too dry.  Then add the turmeric,
coriander, red chilli and garam masala powders  and stir continuously
for 5 minutes, adding 2 tablespoons water Add  the pured tomatoes and
cook for 5 minutes stirring frequently.  Add 4 cups water and simmer
for 15 minutes Lower the fire. Whisk the  yoghurt and add to the pot.
Cook over gentle heat until the lamb is  tender. Sprinkle with chopped
coriander leaves. Posted to FOODWINE  Digest by
=?iso-8859-1?Q?Chlo=EB?= Parrott  <cfparrott@MAIL.TELEPAC.PT> on Feb
13, 1998

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