Mangsho (Aromatic Lamb Curry with Potatoes)
Serves 6–8
8 tablespoons vegetable oil
1 large onion, finely chopped
1/2 to 1 green chili, finely chopped
6 cloves garlic, minced
2 pounds lamb (beef can be substituted), boned and cut into 1-inch cubes
2 tomatoes, chopped, or (1) 14-ounce can of tomatoes
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/4 to 1 teaspoon cayenne pepper
2 teaspoons salt
1 pound medium potatoes, peeled and cut in chunks
2 1/2 cups water
1 bunch cilantro, chopped, stems discarded
Heat the oil in a large, heavy stockpot over high heat. When hot, put in the onion and stir-fry until the onions begin to brown. Add the green chili and garlic. Put in the meat and stir-fry for 5 minutes. Put in the tomatoes, cumin, coriander, turmeric, cayenne pepper, and salt. Continue to cook on high heat for 10–15 minutes, stirring frequently. Add the potatoes and the water. Add the cilantro. Cover, leaving the lid slightly ajar, and cook on low heat for about 1 hour and 10 minutes (1 1/2 hours for beef).
Biting through the Skin: An Indian Kitchen in America's Heartland, by Nina Mukerjee Furstenau
