Indian Maharashtra Lamb à la Kolhapuri Recipe
Indian food contains a certain vitality and energy in it that is hard to match. An incredible diversity of rich spices makes for food that is superbly flavored and consists of a wonderful combination of savory spiciness. Somehow, Indian dishes are perfect for hot summer days and chilly winter nights, and this Indian lamb dish dish in particular, due to its spiciness, makes for an excellent recipe for when somebody is sick. That was, in fact, the reason why I had made it for my sick mother, and it sure did help in her recovery.
Of course, the type of peppers that one utilizes with this dish cause it to vary tremendously in its level of spice. I utilized three green peppers with many of the seeds removed, and it was insufficiently spicy for my tastes. But in the past, I used chillies like the recipe originally recommended, and I found that I liked that more. With peppers instead of chillies, the recipe was further improved; although in both cases, it was still good.
This recipe is adopted from that which is found in A Taste of India by Madhur Jaffrey, a superb Indian cookbook and guide to India.
- 4 dried red chillies
- 3 tomatoes
- 3 onions
- 4 tablspoons plain yoghurt
- 1/4 teaspoon turmeric
- 3 cloves garlic
- 1/2 cup vegetable or olive oil
- 1 teaspoon cinnamon
- 10 whole cardamon pods
- 10 whole cloves
- 2 teaspoons coriander seeds
- 1 1/4 teaspoons salt
- 3 teaspoons freshly grated ginger
- 2 lb lamb
- Chop the lamb into ~1 inch cubes. Place the 4 tablespoons yoghurt, minced 1 clove garlic, and 1/4 teaspoon turmeric in a bowl, and mix well. Then add the lamb, mix well, and refrigerate, covered, from 3 hours to overnight.
- When the meat is done marinating or it is close to being done marinating (10-15 minutes away from its completion time), place 1 tablespoon of oil into a small skillet. Place the chillies and the cinnamon, and fry while stirring until the chillies turn a darker shade. Remove, and place into a separate bowl or plate. Then add the cloves, cardamon, and coriander, back into the same frying pan and fry them as well until they begin to turn darker coloration (and might put out an impressive amount of smoke). Then remove them and put them into the same bowl or onto the same plate where is placed the chillies and cinnamon.
- Place the remaining oil into a large skillet, and heat it over medium/high heat. Put in 1/2 the chopped onions. Cook until the onion begins to turn a brownish/red color, then add the rest of the onions, cook another minute, reduce heat, and add the remaining garlic and ginger.
- Stir a bit more, then add in the spices from step 2, and then provide 1/2 cup of water and cook a few more minutes. Introduce the meat, turn up heat to medium/high, and cook 10 minutes. Then add 1 cup of water, bring a simmer, and reduce heat to lowest and simmer for 1 hour until the meat is tender.
© 2017 Ryan Thomas