Lamb Curry With Spices Stir Fried (Bhuna Gosht (Delhi))

Directions

1. (Kyle Cathie Limited, 1994), an excellent book of Indian cooking, with gorgeous photographs (highly recommended!!!).
2. The recipe is not in American c., I'm afraid ...
3. The bhuna process, that 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 min during that 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 which 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 possibly 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 frzn.
4. Heat the oil in a cooking pot with the cinnamon or possibly bay leaves, cardamom and cinnamon stick. When the leaves begin to fry add in the peppercorns and cloves and after a minute put in the onions and saute/fry till lightly coloured about 15 min.
5. Add in the ginger, garlic, green chillies, lamb and bones and 1 tsp. salt and stir-fry over a low heat for 20 min During this time stir every few seconds, scraping the spices off the bottom of the pot. Add in 2 Tbsp. water whenever it gets too dry.
6. Then add in the turmeric, coriander, red chilli and garam masala powders and stir continuously for 5 min, adding 2 Tbsp. water Add in the pureed tomatoes and cook for 5 min stirring frequently.
7. Add in 4 c. water and simmer for 15 min Lower the fire. Whisk the lowfat yoghurt and add in to the pot. Cook over gentle heat till the lamb is tender.
8. Sprinkle with minced coriander leaves.