Champaran Handi Lamb

 

Champaran Handi Lamb

(Aromatic lamb slowly cooked in glazed clay pot with aromatic and flavorful  spices)

 

Ingredients

3 lbs.   Lamb, shoulder cut in chunky pieces

2 tbs    Olive Oil & 1 tbs Ghee

3           Onion, medium size grated

2 tsp    Red Chili Powder

1 cup   Cilantro, chopped

6          Garlic Cloves, crushed

6          Green Chili, adjust to taste

Salt to taste

1 cup   Water

Spices (Pan Roasted and finely grind)

1 tbsp Coriander Seeds
1 tbsp Cumin, freshly ground

1 tbsp  Yellow Split Peas (roasted chana)
1 tsp    Black Pepper, adjust to taste
5          Cloves

1 tbsp Poppy Seeds

Aroma Pack: (Pan Roasted and finely grind)

1/2       Nutmeg

1 tsp    Fennel Seeds

1 tsp    Mace

2          Black Cardamoms

5          Green Cardamoms

1 tsp    Stone Flower

1 inch Cinnamon Stick

Meat Tenderizer:

½         Kiwi, skinned, if required

Tools:

Handi, traditional glazed clay pot

Flour (wet dough to seal clay pot)

Charcoal

PREPARATION:

·        Grate Onion and finely grind all ingredients

·        Mix all spices, onion, garlic, oil and ghee

·        Add Lamb to the mixture and mix well.

·        Allow Lamb to marinade for 1 hour or more

·        Set oven to 325 F, wash clay pot

·        Add marinated lamb to the clay pot, add whole garlic, green chili and half of cilantro

·        Secure the pot tightly

·        Place the pot in the oven for 6-8 hours depending on how tender the lamb is.

·        Remove and allow the pot to rest for 10 minutes