Curried Ground Lamb with Onions (Kheema do Pyaza)
April 12, 2007
- 1/4 cup ghee (or plain butter)
- 3 large onions (halved and sliced into paper-thin slivers)
- 2 teaspoons peeled, finely chopped fresh ginger root
- 1 medium sized garlic clove, peeled and crushed slightly with the flat side of a large knife
- 1 teaspoon salt
- 1 pound ground lamb
- 1 teaspoon garam masala
- 1 teaspoon tumeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground hot red pepper
- 3 medium sized firm, ripe tomatoes, coarsely chopped
- 2 tablespoons plain yogurt
- 1/4 cup water
- 3 tablespoons finely chopped fresh cilantro
In a heavy 2-3 quart saucepan, heat the butter and fry 1 cup of the onions 10-15 minutes, until browned and somewhat crisp. Transfer the onions to a bowl, leaving some butter in the pan and set aside.
Add the remaining slivered onions, ginger, garlic and salt to the butter left in the pan. Fry for 7-8 minutes, until the onions are soft and golden brown. Add the lamb and continue stirring until the meat shows no trace of pink. Stir in the garam masala, turmeric, cumin, ground coriander, red pepper, the tomatoes, yoghurt and water. Stirring constantly, bring the mixture to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 10 minutes.
To serve, ladle the contents into a bowl and sprinkle the top with the fresh cilantro and fried onions.
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