Naan Bread. My favorite Indian Dish
I rarely cook lamb, and this rich and spicy Indian dish, is usually the only way I make it. It's great with plain rice and Naan bread.
This recipe, as written, was a little confusing, so I have separated it to make it easier to understand.
It's been a while since I made this dish, so I was really shocked, when I had to pay nearly $20.00 for 2 shoulder chops. This is worth it though.
This is very hot, but I imagine you could replace the jalapeno, with 2 bell peppers, and it would probably still taste the same.
2lbs. lamb cut into chunks
1/2Tbl. garam masala -or- homemade-garam masala
2 large onions- large diced
For the first sauce:
3tbl. tomato paste
1/2tsp. pureed ginger
1tsp. minced garlic
1Tbl. ground coriander
1/2Tbl. Garam Masala
1Tbl. ground fennel
3 bay leaves
12 jalapenos- large diced
1Tbl. gram flour -or- Homemade-gram flour
2Tbl. warm water
In separate bowls, mix the first and second sauces, set aside.
Heat the oil in a skillet, add the lamb and 1/2Tbl.Garam Masala and stir-fry 8-10 minutes.
Remove the lamb from the pan. set aside.
Add the onions to the skillet and fry until browned.
Add the Lamb back to the pan, reduce the heat to a simmer.
Add the first sauce to the skillet, stir-frying about 5 minutes.
Add the second sauce ingredients to the skillet
Cover and simmer on a very low flame about 1 hour, stirring occasionally.
Until the meat is tender and the sauce thickens.
Mix the thickener ingredients together and stir it into the skillet, mixing well.
Cook a few minutes longer to thicken the sauce to a gravy-like consistency.Serve.