Delhi-Style Bhuna Lamb

Name: Delhi-Style Bhuna Lamb
Yield: serves 4¿6
Ingredients: 5 tablespoons olive or canola oil; 1 stick cinnamon; 2 bay leaves; 8 cardamom pods; 1 1/2 cups finely chopped onions; 2 large cloves garlic, crushed to a pulp; One 1 1/2-inch piece fresh ginger, peeled and finely grated; 2 pounds boneless lamb from the shoulder, cut into 1 1/4-inch pieces; 1/2 teaspoon cayenne pepper; 1 1/4–1 1/2 teaspoons salt; 1 teaspoon homemade or store-bought garam masala (page 285); 4 tablespoons finely chopped fresh cilantro

December 9, 2011

Bhuna means “browned”—actually, the process of browning. So in this dish the meat has a browned look to it, and whatever sauce there is, it is thick and clings to the meat. This is a family recipe that comes via my niece, Abha. If you like, two slit hot green chilies may be added at the same time as the cilantro, just before the final stir. I like to eat this with Indian flatbreads (pita or other store-bought flatbreads may be substituted) as well as Potato and Pea Curry. You could also serve it with rice.

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