THE REDUCTION RIB-STICKER

(Our Play on a Lamb or Beef Bhuna)

THE REDUCTION RIB-STICKER

Ingredients: 600g Diced Lamb or Beef (2cm chunks), 2 Large onions (finely chopped), 3 tbsp Oil, 1 Cinnamon stick, 3 Green cardamom pods, 1.5 tsp Chili powder, 1 tsp Turmeric, 2 tsp Coriander powder, 150g Chopped canned tomatoes (blitzed)...

Ingredients

  • 600g Diced Lamb or Beef (2cm chunks)
  • 2 Large onions (finely chopped)
  • 3 tbsp Oil
  • 1 Cinnamon stick
  • 3 Green cardamom pods
  • 1.5 tsp Chili powder
  • 1 tsp Turmeric
  • 2 tsp Coriander powder
  • 150g Chopped canned tomatoes (blitzed)

Cooking Method

  1. The Architect Cook onions on medium heat for 15 minutes until they become dark, jam-like chutney.
  2. The Sear Add meat and ginger-garlic paste; sear on high until browned.
  3. The Bloom Stir in the dry spices for 2 minutes with a splash of water to release oils.
  4. The Reduction Add tomatoes; cover and simmer low for 40 minutes.
  5. The Final Sizzle Remove lid and boil down until the oil separates from the spice paste.

Cuisine: Indian

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