One-pot Mangshor Ghugni
This July marks a step change in my existence. I, people, am no longer a corporate superbitch. I am now a three-days a week corporate superbitch.
In what has been an exciting moment in my world of work and career, I have spent four days of every week this month relishing that rarest of rare commodities: spare time.
I didn’t hold out for too long. By the end of week one, yours truly was the newly christened Head of Corporate Marketing for mini Basu’s School Parent Teacher Association. Since then, I have:
- Baked cupcakes x 56
- Nearly strangled my children x 20
- Spent life savings in summer sales x 1
- Cranked up the “dominate the world one curry at a time” plan up a notch x 3
The plan, of course, is to focus on being the best mother and wife, ever, while making money doing all the things I love with passion. Cooking and Corporate PR take centre stage here.
What better place to start on the cookery plan, that a long overdue attempt at mastering rotis? So, an eager friend/guinea pig agreed to a quiet, girly evening, and we drank wine while I stewed tender chunks of lamb with chickpeas – Mangshor Ghugni – and rolled out the rotis.
The rotis are improving every time age. And the one-pot Mangshor Ghugni is a winner’s dinner. Can women have it all? I’m not sure, but I will happily die trying!
- 1kg boneless Lamb
- 2 tins chick peas
- 4 medium tomatoes
- 1 large onion
- 1 tsp turmeric
- 1 tsp chilli powder
- Half tsp garam masala
- 1 tsp whole coriander
- 1 tsp whole cumin
- 2 bay leaves
- 4 green cardamoms
- 1 stick cinnamon
- Few coriander sprigs to garnish
- 2 tbsp oil
- Salt to taste
Chop the lamb into large chunks and slice the onions. In a large saucepan, bring the oil to heat on high. When it is hot, drop in the cinnamon, cardamoms and bay leaves. As they sizzle up, toss in the sliced onions and saute for five minutes until they take on a pale golden colour. Adding a sprinkle of salt to the onions will speed this up.
Keep stirring the onions from time to time, and meanwhile dry roast and powder the whole cumin and coriander seeds. When the onions are ready, add all the spice powders, and keep stirring for another two minutes. If the mixture starts sticking to the bottom of the pan, add a little hot water and gently scrape off.
Next, chop roughly and mix in the tomatoes, along with the chunks of lamb. Brown the meat evenly for five minutes and then lower the heat to medium, cover and cook, stirring regularly for half an hour. You should not need to add water as the lamb will just cook in its own juices and this is a moist dish with no curry.
Cook uncovered for another 15 minutes, and in the last 15 minutes, rinse drain and mix in the chick peas. Stir in the garam masala and salt to taste, garnish with ripped fresh coriander and enjoy with warm rotis or pitta bread.
This entry was posted on Thursday, July 24th, 2014 at 7:12 am and is filed under Lamb (or goat), Meat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.