Recipe Preparation: cooking and baking

Recipe Serves: 3

Ingredients for Dhana Ghosht Recipe

Dhana Ghosht (Indian Lamb Recipe)

1-1/2 lb Stewing lamb, trimmed of fat and diced
2 c Yoghurt (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 med 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

Dhana Ghosht Preparation

Dice the meat into bite-size cubes and soak in warm water for 2-3 minutes. Mix the paprika, ground coriander, salt, crushed garlic and crushed green chilies with yoghurt.

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.

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.

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. 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 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 200F. Check occasionally, though you are unlikely to need to add any water to the sauce.

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.

NOTES: * A popular North Indian lamb dish with coriander – This is a family variation on a popular North Indian dish. I don’t know its authentic Indian name. We simply call it dhana lamb as that’s how its always cooked at home. Dhana means coriander in Gujarati. Yield: Serves 3-4.

* 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 temperature.

: Difficulty: easy to moderate. : Time: 15 minutes preparation, 1 day marinating, 2 1/2 hours cooking.

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Mick Reade

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Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Dopiaza – (Pork Curry with Onions) Recipe

2-1/2 lb Onions – skinned

Pork Dopiaza Recipe

4 fl Ghee or vegetable oil
2 tb Lime or lemon juice
1-1/2 lb Boneless pork, cubed
2 ts Ground coriander
2 ts Turmeric
1 ts Fenugreek seeds
1 ts Salt
1/2 ts Chilli powder -more if liked

Dopiaza – (Pork Curry with Onions) Preparation

Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes, stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set aside on a plate.

Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.

Transfer with a slotted spoon to a seperate plate. Thinly slice the remaining onions. Add to the pan, with the coriander, turmeric, fenugreek, salt and chilli powder.

Fry gently for about ten minutes until the onions are soft, then return the pork to the pan and stir to mix with the onions.

Moisten with a little water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender. Add the reserved chopped onion to the pork and mix well.

Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry. Turn into a warmed serving dish and serve hot.

Serving Suggestions Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with coconut).

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Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Lamb Vindaloo Recipe

2 lb Lamb, cubed

2 tb Coriander seed

1 tb Cumin seed

2 lb Tomatoes, crushed

14 Garlic cloves, crushed

6 Bay leaves

Ginger (fresh), 2 inches, finely chopped

1/2 ts Black pepper, ground

1/2 ts Cardamon seed

1/2 ts Cinnamon

1/2 ts Cloves

1/2 ts Cayenne

2 ts Mustard seed, ground

1 tb Turmeric

1 c Wine vinegar

2 med Onions

2 med Potatoes

2 tb Butter

Lamb Vindaloo Preparation

Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar.

Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.

Finely chop the onions and potatoes and saute them for 5 minutes in the butter. Add lamb and spice paste and simmer over low heat for half an hour.

The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be.

NOTES: * A spicy hot Indian lamb dish – Very loosely based on Dharamjit Singh’s recipe in Indian Cookery: A Practical Guide. Most restaurants that serve this dish pronounce it vinDAloo, with the stress on the second syllable. : Difficulty: easy (though it’s easy to burn the spices while roasting them). : Time: 1 hour preparation, 1 day marinating, 1 hour cooking.

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