BLING ON BOLLYWOOD WITH A LAMB CURRY!

Deeba @ PAB

16 years ago

Hasta la vista, Baby

Arnold Schwarzenegger (Terminator 2: Judgment Day)

BLING ON BOLLYWOOD…LAMB CURRY!

Hasta la vista; is a Spanish parting phrase meaning “see you” or “so long”. It literally means “until the seeing”, but is used in the sense “until next time”. My dish here reflects the same sorta feeling. It’s the time of the month again for The Monthly Mingle at Meeta’s @ What’s For Lunch Honey! This time’s special…it’s the BOLLYWOOD bling!! Time to show-off colour, polish the family silver, splurge on all things oily & rich…generally ROLL OUT THE RED CARPET!! Also time to fall off my ‘healthy perch’…blame it on Bollywood or blame it on Meeta…I did just that!!

“What we are looking for is a glamorous and elegant dish fit for the red carpet. We love the everyday comfort cooking no doubt about that, but here we want you to dress your dish up in glitter and gloss. Show us your favorite Indian dish fit for a Bollywood (or even a Hollywood) star and share your experience with Indian food with us. “…so says Meeta.

Made a deliciously rich version of lamb curry on the bone, Nalli Gosht, even simmered it for longer than I did earlier, served it in silver, & sat back & relished the scenes as everyone enjoyed it. This time around, it’s a rich, finger-licking good curry…a pot-boiler for Bollywood with something for everyone! This finger-licking good lamb-curry has been simmered lovingly just for the mingle this month!!

Meeta’s been joined this month by the lovely Bulbul Mankani, author of Bollywood Cookbook . About the book….” The chutzpah of Bollywood is a reflection of how we feel about food. There is a constant celebration, the mingling of colors and flavors, the near excess of emotive breathlessness. There is no better way to sample the high life of India than to see what the Bollywood royals eat and enjoy. Bulbul Mankani celebrates the sensuality and vibrancy of Bollywood by marrying it with the food of the stars.”

My attempt to mingle colours with flavour…

The recipe then, which is an adaptation to my earlier adapted version of Sanjeev Kapur’s recipe.
Ingredients:

Lamb leg pieces (nalli) – 750 gms (nalli means marrow bones)
Onion – 3 large / sliced fine
Garlic – 10 cloves / grated fine
Ginger – 1½ inch piece / grated fine
Oil – 2/3 cup
Bay leaves – 2
Green cardamom – 2
Black cardamom – 1
Cloves – 5-6
Cinnamon – 1 inch stick
Pepper corns – 5-6
Red chili powder – 1/2 tsp (adjust to taste)
Paprika (degi mirch) – 1 tbsp (for colour basically)
Coriander powder – 1 tbsp
Tomato puree – 2/3 cup
Yogurt – 1 cup / thick
Green chillies
Fresh coriander
Garam masala powder – 1 tsp
Salt to taste

Method:

Clean and wash lamb leg pieces (on the bone).
Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, peppercorns, bay leaves and sliced onions.
Sauté until onions are light pink in colour.
Add ginger-garlic paste, red chili powder, coriander powder and cook for one minute.
Add lamb pieces. Roast well.
Add 1 cups of water + salt to taste and bring to a boil. Cook under pressure for 20 minutes, until lamb pieces are almost cooked.
Whisk the tomato puree & yogurt in a bowl, & add to the cooked lamb. Simmer for 30-45 minutes till the gravy is thick & red. Add a couple of slit green chillies for flavour. (Deseed them to reduce the chili factor)
Sprinkle garam masala, garnish with coriander leaves. Serve hot with butter naan! ENJOY!!
Note: While selecting cuts for this dish, make sure that you select lamb pieces with lots of bone marrow.

Hugs to you Meeta…for keeping the carpet out for late-comers like me. Cheers!!

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