Lamb Handi
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lamb Handi is a delectable and aromatic dish that's sure to tantalize your taste buds. Combining the rich flavours of tender lamb with a medley of spices, this recipe offers a delightful journey through Indian cuisine. One of the key ingredients that infuse this dish with its unique taste is "Panch Phoron," a traditional five-spice blend hailing from the Indian subcontinent. In this recipe, we'll guide you through the steps to create a flavorful and spicy Lamb Handi that will impress your family and guests. So, let's embark on a culinary adventure and savour the delightful fusion of spices and succulent lamb.
Ingredients
  • 1 kg bone-in lamb, cut into pieces
  • 3 bay leaves
  • 1 teaspoon panch phoron (a spice blend)
  • 1-inch cinnamon stick
  • 5-6 green cardamoms
  • 2 medium onions, finely sliced
  • 2 teaspoons garlic-ginger paste
  • 5 cloves of garlic, peeled
  • 1 green bell pepper, sliced
  • 3 medium tomatoes, chopped
  • 10 green chillies, slit
  • 1 cup yoghurt
  • 1.5 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons chilli powder (adjust to taste)
  • 1 teaspoon garam masala
  • 2 tablespoons mustard oil
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon salt (adjust to taste)
  • Handful of chopped coriander for garnish
  • Julienned ginger and chopped green chillies for garnish
Instructions
  1. Heat the mustard oil in a heavy-bottomed pan or handi until it starts to smoke. This removes its bitterness. Allow it to cool for a minute, then add the ghee to the pan.
  2. Add the bay leaves, cinnamon stick, and green cardamoms to the hot oil-ghee mixture. Sauté for about a minute until they release their aroma.
  3. Add the panch phoron and continue to sauté for another minute until the spices crackle.
  4. Add the finely sliced onions and cook them on medium heat until they turn golden brown. Stir frequently to prevent burning.
  5. Stir in the garlic-ginger paste and cook for 2-3 minutes until the raw aroma disappears.
  6. Add the chopped tomatoes, green chillies, garlic cloves and sliced green bell pepper. Cook for 5-7 minutes, or until the tomatoes are soft and the oil starts to separate from the mixture.
  7. In a separate bowl, whisk the yoghurt until smooth. Add the ground coriander, ground cumin, chilli powder, and 1 teaspoon of garam masala to the yoghurt. Mix well.
  8. Lower the heat and add the yoghurt-spice mixture to the pan. Stir continuously for a few minutes until the mixture thickens and the oil starts to separate.
  9. Add the lamb pieces and cook for 10-15 minutes on medium heat, stirring occasionally. The lamb should turn brown on all sides.
  10. Pour in enough hot water to cover the lamb and add the salt. Stir, then cover the pan and simmer for about 45-60 minutes or until the lamb is tender. You may need to add more water if it dries out during the cooking process.
  11. Once the lamb is tender and the oil floats on top, stir in the remaining teaspoon of garam masala.
  12. Garnish the Lamb Handi with a handful of chopped coriander, julienned ginger, and chopped green chillies.
  13. Serve hot with naan, roti, or steamed rice.
  14. Enjoy your flavourful and spicy Lamb Handi!
Notes
Panch Phoron is a traditional spice blend originating from the Indian subcontinent, consisting of five equal parts of whole spices: fenugreek seeds (methi), nigella seeds (kalonji), cumin seeds (jeera), black mustard seeds (rai), and fennel seeds (saunf). This spice mix is commonly used in Bengali and northeastern Indian cuisine to enhance the flavour of various dishes when added to hot oil at the beginning of cooking.
Nutrition Information
Serving size: 250 grams Calories: 887 Fat: 61 g Saturated fat: 25 g Unsaturated fat: 29G Carbohydrates: 24 g Sugar: 13 g Sodium: 927 mg Fiber: 7 g Protein: 58 g
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/2023/10/29/lamb-handi/