The action of stirring the meat and spices together using a semi-circular motion, as described in step 4, is called bhoono-ing. It ensures that the meat becomes well-coated and combined with the spice mixture before the cooking liquid is added.
75 ml (5 tbsp) corn oil
2 onions, chopped
5 ml (1 tsp) shredded ginger
5 ml (1 tsp) sliced garlic
6 whole dried red chillies
3 cardamom pods
2 cinnamon sticks
6 black peppercorns
2.5 ml (1/2 tsp) salt
450 g (1 lb) boned leg of lamb, cubed
600 ml (1 pint) 2 1/2 cups water
2 fresh green chillies, sliced
30 ml (2 tbsp) chopped fresh coriander
1. Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are lightly browned.
Add half the ginger and half the garlic and stir well.
2. Throw in half the red chillies, the cardamoms, cinnamon, peppercorns, cloves and salt.
3. Add the lamb and fry over a medium heat. Stir continuously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes.
4. Pour in the water, cover with a lid and cook over a medium-low heat for 35—40 minutes, or until the water has evaporated and the meat is tender.
5. Add the rest of the shredded ginger, sliced garlic and the whole dried red chillies, along with the sliced fresh green chillies and the fresh chopped coriander.
6. Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately.
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