Topic: Rajasthani Red Meat

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This is my version of a great Madhur Jaffrey dish from her “Curry Easy” cookbook.
The Queen of spice uses a mix of paprika and cayenne to get the colour and heat into the recipe, I found two tablespoons of Kashmiri chilli powder gives the right result for us. Madhur also uses 4 cups (or a litre) of water in the dish, I find this is way too much and I end up boiling it down to reduce to our preferred consistency, I always use home made bone broth in my recipes in place of water; it provides additional depth of flavour. Also MJ calls for 1.5 teaspoons of salt, this can be too much so I add 1 teaspoon at the start and season to taste at the end.

Rajasthani Red Meat

Ingredients
4 tablespoons ghee
Two 3-inch cinnamon sticks
6 whole cloves
10 cardamom pods, bruised
1 large red onion, peeled and finely chopped
2 teaspoons very finely grated peeled fresh ginger
4 garlic cloves, peeled and finely grated
1 tablespoon ground coriander
1kg stewing lamb, preferably from the shoulder, trimmed of fat and sinew
1 teaspoons salt, or to taste
2 tablespoons Kashmiri chilli powder
500ml stock or water (I use bone broth, homemade)
3 tablespoons chopped fresh coriander

Method
Put the ghee into a large, heavy pan and set over medium-high heat. When hot, put in the cinnamon sticks, cloves, and cardamom. Let the spices sizzle for a few seconds.

Put in the onions. Stir and fry until they turn a reddish brown. Add the ginger, garlic, and coriander. Stir for a minute.

Add the lamb, salt, and Kashmiri chilli. Stir the lamb around for 3–4 minutes. Now add the stock or water and bring to a boil.

Cover, turn heat to low, and simmer about 60 minutes or until the meat is tender. Add more stock/water if required.

Once the meat is soft, taste for seasoning and sprinkle the coriander over the top before serving.