Lamb Bunny Chow
Serves : 4
Preparations : 30 minutes
Cooking time : 1h 30 minutes
Ingredients
• 6 large cloves peeled garlic
• One 3-inch piece peeled fresh ginger
• 1⁄4 cup plus 2 Tbsp. canola or olive oil
• 2 large white onions, chopped (about 3 cups)
• 4 bay leaves
• 2 small cinnamon sticks
• 1 tbsp. ground turmeric
• 1⁄4 cup plus 1 Tbsp. garam masala
• 3 medium tomatoes, chopped (2 cups)
• 2 1⁄4 lb. boneless mutton or lamb shoulder, cut into 1-inch cubes
• 2 tbsp. kosher salt
• 3 medium russet potatoes (1 3/4 lb.), peeled and cut into 1-inch cubes
• Leaves from 12 sprigs fresh cilantro
• One 1-pound loaf unsliced white bread, cut crosswise into quarters
Method
• In a small food processor or mortar and pestle, add the garlic and ginger and pulse or pound until a paste forms. Set aside.
• In a large (8-quart) Dutch oven or heavy-bottomed pot, heat the oil over medium heat until it shimmers. Add the onions, bay leaves, cinnamon sticks, and turmeric and cook, stirring occasionally, until the onions are softened, about 5 minutes. Stir in the garam masala and 1⁄4 cup of the garlic-ginger paste (reserve any remaining paste for another use); cook for a few seconds, stirring to prevent the spices from burning. Add the tomatoes and bring to a simmer; let cook for 5 minutes. Add the mutton and salt, stirring to coat the meat in the sauce and distribute the seasoning. Simmer, stirring occasionally, 15 minutes. Stir in the potatoes and 2 cups water; bring to a boil, then reduce to a simmer. Cook, uncovered, until the meat is tender and potatoes are soft, about 40 minutes.
• To serve, cut out most of the center of each bread quarter and reserve it whole, making sure to leave some bread at the base of each. Divide among 4 plates and fill the bread bowls with the curry mixture. Garnish with the cilantro, and top or serve with the reserved bread pieces.
Take N Pay Ready To Cook Butter Chicken
Heat in a large skillet on medium heat add 1 table spoon oil ,1 table spoon butter and 1 medium onion (diced) until lightly golden, add ginger and garlic and cook for 30 seconds. Add Take N Pay Ready To Cook Butter Chicken, cook for 5-6 minutes or until everything is cooked. Add 250ml fresh cream, stirring occasionally until thickens. serve over Basmathi rice or with Naan