Name: Tariwala Meat (Lamb or goat in a thin sauce)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon table salt; 2 large potatoes, cut into 1-inch (2½-cm) cubes; 1 tablespoon ground coriander; 6 tablespoons vegetable oil; 1¾ pounds (800 grams) bone-in lamb or goat, cut into 1-inch (2½-cm) pieces; 2 cups (400 ml) lamb stock; 1-inch (2½-cm) cinnamon stick; 2 green cardamom pods; 2 black cardamom pods; 1 star anise; 6 whole black peppercorns; 1 tablespoon fresh garlic paste; 1 tablespoon fresh ginger paste; 2 large tomatoes, chopped; 2 tablespoons red chile powder; 2 bay leaves; 4 large red onions, sliced; 2 teaspoons garam masala (spice mix)

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish has been a favorite in my family ever since I can remember. The color is an appetizing deep red, and it is fun to mop up the spicy gravy with hot rotis. If we ran out of rotis, we would raid the bread box and continue eating the meat with regular bread.

Ingredients

6 tablespoons vegetable oil
1-inch (2½-cm) cinnamon stick

Method

Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, green and black cardamom, peppercorns, and star anise, and sauté for 1 minute.
Add the onions and sauté for 4 minutes or until lightly browned. Add the bay leaves and sauté for 30 seconds.
Add the ginger paste and garlic past