Thursday, January 5, 2012

Dhaniawala Gosht

I got this amazing Modern Indian cookbook from a friend of mine at our wedding shower. Everything we have made from the cookbook has been scrumptious!! This meal is full of spice and flavor! It is called lamb with coriander in English. Unfortunately we decided not to buy lamb because it was quite pricey here...but we used pork. It turned out great so I recommend making it with pork. We ate it last night for dinner and all day today my mouth has been watering to eat it again tonight..before we go snowboarding!! It's been snowing all day here so I can't wait to eat another warm bowl of it! Let's get started.. Here is what you will need:

-2 tbsps of ground coriander
-1 tbsp ground cumin
-4 or 5 dried chilies
-2 cinnamon sticks broken into 1/4's
-3 tbsps oil
-1 lb of leg of lamb or pork chopped into cubes
-3 onions, chopped
-1 heaping tbsp of very finely chopped fresh ginger
(I normally freeze my ginger and grate it. I find it alot easier than chopping it)
-2 tbsp garlic, finely chopped
-4 tomatoes chopped
-3 or 4 tbsp chopped cilantro

-Roast the chillies and the cinnamon sticks in a frying pan over low heat. Cool then crush in a mortar or a small grinder until you get a consistency of crushed peppercorns.
-In a large saucepan heat the oil then add the meat.

-Cook over high heat until all the sides are browned.
-Add the crushed chilies and cinnamon mixture to the meat. Sautee for three minutes then reduce heat to medium. 
-Add the onions. Cook until the onions are cooked through(clear). Once they are cooked through add the chopped garlic, ginger, coriander and cumin. Sautee for a couple of minutes.

Add enough water or stock to just cover the meat. Season with salt. Cover and let simmer for about 8 minutes. Then simmer uncovered for 10 to 12 minutes. You want it to thicken and reduce the liquid.

Add the chopped tomatoes and let simmer a few minutes. Mix in the chopped cilantro.

SERVE with plain white rice and enjoy every bite!


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