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Lamb Balchao ***
Servings: 4 small, serve with rice
4 tbsp vegetable oil
1/2 inch of fresh ginger, skinned, finely chopped
3 cloves garlic, skinned, crushed
1 inch cinnamon stick, broken up
2 dried red chillies, chopped, (small ones not large ones)
4 whole cloves, or 1/4 tsp ground cloves)
2 tsp cumin seeds
10 black peppercorns
1 to 1 1/2 lb boneless lamb
1 tsp ground turmeric
1 cup warm water
1 1/2 tbsp tomato paste
1/2 tsp chili powder (optional)
1 large onion, sliced
1 tsp salt
1 tsp sugar
2 tbsp cider vinegar
+ heat half of oil in large pan/wok to medium heat
+ add ginger, garlic
+ saute for 30 seconds
+ grind cinnamon, chillies, cloves, cumin seeds, peppercorns in a clean spice/coffee grinder till it becomes a fine powder
+ add mixture to pan/wok
+ stir
+ add lamb and turmeric till lamb starts to juice
+ stir frequently
+ add water, paste, chili powder and boil
+ cover pan and simmer gently for 35-40 minutes
+ 5 in a different pan add rest of oil and brown onions, stirring frequently
+ add onions, salt, sugar and vinegar to lamb
+ stir
+ simmer for another 30 min

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