Dhana Ghosht



INGREDIENTS:

1 1/2 lb Stewing lamb, trimmed of fat and diced

2 c  Yogurt (full-fat), natural

6 Garlic cloves, crushed

4 ts Coriander, ground

2 Lila murcha, (fresh green chili peppers), crushed

4 ts Paprika

4 ts salt (or less)

3 ts ginger, coarsely crushed

4 tb Cooking oil (mustard oil is best)

2 md onions (or more to taste)

3 ts Cumin seeds

1 ts Turmeric powder

2 ts Black mustard seed

2 ts Red chili powder
(also called cayenne pepper or lal mirch)

4 oz Coriander, fresh

DIRECTIONS:

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 chilies with yogurt.  Drain the lamb and
add to the yogurt marinade. Leave to marinate for at least
six hours. Ideally it should marinate in the refrigerator
for 24 hours.
  
3. Dice the onions into thin semi-circles.  In a large
saucepan or a generous frying-pan,  heat the cooking 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.
  
4. At this point add the black mustard seeds and stir a few
times.  Then  add the ginger, cumin seeds, red chilies and
turmeric powder. Increase the heat and fry this "masala" for
a couple of minutes. Add the marinated lamb to the masala and
mix well.
  
5. At this point you have two options, either to cook the meat
on the stove or to bake it. Stove-top cooking takes less time
but requires fairly constant stirring.  It should be cooked in
a covered saucepan on a low to medium flame for about 45 min.
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 degrees F. Check occasionally,
though you are unlikely to need to add any water to the sauce.
  
6. 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 about 2-3 t of coriander
powder. Serve with well buttered (boiled) rice or pita bread
and fresh salad.



Dhana Ghosht