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Curried Ground Lamb With Onions
(Kheema Do Pyaza)
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| What You Need: |
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¼ cup ghee
3 large onions, peeled, cut lengthwise in half, and sliced lengthwise into paper-thin slivers (about 3 cups of slivered onions)
2 teaspoons scraped, 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 lean boneless lamb, ground twice
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground hot red pepper
3 medium-sized firm, ripe tomatoes, washed and coarsely chopped
2 tablespoons unflavored yoghurt
¼ cup water
3 tablespoons finely chopped fresh coriander (cilantro)
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| How To Cook: |
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1. In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add about 1cup of the slivered onions and, stirring constantly, fry for 10 to 15 minutes, until they are richly browned and somewhat crisp.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Transfer the onions to a bowl with a slotted spoon and set aside. Add the remaining slivered onions, ginger, garlic and salt to the ghee remaining in the pan. Stirring the ingredients constantly with a spoon, fry for 7 or 8 minutes, until the onions are soft and golden brown.
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3. 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.
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4. Taste for seasoning. To serve, ladle the entire contents of the saucepan into a deep heated platter or bowl and sprinkle the top with fresh coriander and the fried onions.
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