Meat In Rich Onion Sauce
beef, indian, lamb, pork
2 1/2 lb onions
1 clove garlic, crushed
1 lb tender boneless lamb, pork,
1 or beef
2 bay leaves
4 tablespoon oil
1 salt to taste
2 tablespoon lemon juice
2 tablespoon ground coriander
2 tablespoon chopped coriander leaves
1 tablespoon chili powder
Here is another Indian dish that seems pretty easy. It's called Shidumpukth Gosht or Do Piaza if you speak colloquial Bengali. It all boils down to meat in tons o' onions. Serves 4 and takes two hours to cook (you can do your laundry while the meat cooks).
Finely chop 2 lb of the onions. Cut the meat into 1 1/2" cubes and rinse it, then drain and dry it on absorbent kitchen paper. Grease a heavy based saucepan with a little of the oil. Layer the onions and meat alternately in the saucepan, reserving enough onion for the top layer. Sprinkle the salt, ground coriander and chili powder on top of the final layer of meat before topping with the reserved onions. Cover with a tight fitting lid and cook over very gentle heat for 1 1/2 to two hours until the onions are reduced to a pulp and the meat is tender. There is no need to add any water to this dish as the onions produce enough moisture. Remove the meat from the sauce and reserve both. Finely chop the remaining onions. Heat the remaining oil, add the onions, garlic, bay leaves, and salt. Stir fry until the onions turn a rich golden brown in color, then add the cooked meat and cook and stir until the meat browns. Pour in the reserved sauce and lemon juice, and stir fry for a further two minutes. Sprinkle with freshly chopped coriander leaves before serving. Give it a whirl and see what happens. It's MUCH easier than it looks. Trust me!
From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)
Yield: 1 servings