Lazeez Bhed Haandi Recipe
Lazeez Bhed Haandi
'Tasty' Lamb in Indian Spiced Gravy
Submitted By: Taz
Ingredients:
2 ½ lbs Boneless Leg of Lamb (Bhed ka Gosht) - cut into 1- 1 ½ inch 'cubes'
6 Roma Tomatoes (Tamatar) - small chopped
2 Large Red Onions (Pyaz) - quartered and sliced thin
6 cloves Fresh Garlic (Leh-sun) - minced fine
2 inch piece Fresh Ginger (Adrak) - minced fine
2 Cups Ghee
2 Cups Plain Yogurt (Dahi)
2 Tbs Heavy Cream (Malai)
3 Bay Leaves (Tej Patta)
3 Whole Green Cardamom Pods (Choti Elaichi)
2 inch Cinnamon Stick (Jungli Dalchini)
2 Mace Blades (Javitri) - ground into a powder (=1 tsp)
1 Tbs Cumin Seed (Jeera)
1 Tbs Coriander Seed (Dhania Saabut)
1 Tbs Red Chile Powder (Lal Mirchi)
2 Tsp Turmeric Powder (Haldi)
1 ½ tsp Ginger Powder (Saunth)
Kosher Salt (Namak) to taste
Preparation:
- Heat ghee in a large pot, kadahi, or haandi over medium-high heat - Once ghee is hot, add the onion and sauté until golden brown (apx 15-20 minutes)
- Add the garlic and ginger and continue to saute for another 2 minutes
- Add all of the spices (bay leaves, cardamom pods, cinnamon stick, mace powder, cumin seed, coriander seed, red chile powder, turmeric powder, and ginger powder) along with the tomatoes - Allow to cook for 15 minutes (stirring regularly) until the tomatoes break down
- Add 2 cups of water along with the lamb - Season with salt to taste (apx 1 tsp) - Bring to a simmer
- Reduce heat to low - Cover, and allow to cook until lamb is cooked through and tender (apx 30-45 minutes); Make sure you check on the pot about every 10 minutes and give everything a stir (add water as necessary if things are getting too dry)
- Once the lamb is cooked through and tender, while stirring constantly, add the yogurt and cream to the pot and continue to stir until well integrated
- Allow to gently simmer until the sauce has thickened to your desired consistency
- Adjust seasoning - Serve hot with basmati rice, chapatti or naan, raita, and chutney(s) of choice
