Onion Bowls
Back a few years ago when I was on a trip to India, I noticed that many dishes are cooked in yogurt sauce and saute the onions was one of the favorite ingredients in most recipes. When I say "...
Back a few years ago when I was on a trip to India, I noticed that many dishes are cooked in yogurt sauce and saute the onions was one of the favorite ingredients in most recipes.
When I say "onions", I mean "lots of onions" … It seems that most of these Indian boys like, eh?
Anyway … back to what I said before … 
Once they were sauteed onions, yogurt and species were little by little and then add the meat – chicken or lamb cooked in this mixture of sweet aroma.
The meat is caramel color, not really brown, and flavor? Complexes like European stew dishes.
While mixture is cooking, you can start preparing everything else, and that will take about 40 minutes aa 1 hour for chicken and lamb respectively.
Most of the spices used here sweeten the taste of the mix: cinnamon, clove and ginger. In a skillet dry, you can mix all spices like cinnamon, cloves, coriander seeds and cardamom until you can smell her perfume and then just crush them.
Another option is to combine whole and ground spices, add also the whole cardamom pods, cloves and cinnamon. Everything depends on you.
I also realized that cooking with yogurt tends to be broken by heat. But this is not really a big problem. This is what I recommend you do …
Beat cornstarch with the yogurt before adding to pot and keep the heat low, while the last firing. This will not only keep the yogurt intact, but also thicken the sauce and make it more glorious.
No doubt you want to eat with lots of rice. So do not forget to prepare it.
Lamb or chicken in onion sauce and yogurt
=====================================
Sal
1 1 / 2 pounds shoulder or leg of lamb, cut into 1 – to 1 1/2-inch
pieces, or 4 whole chicken thighs
1 cinnamon stick
1 tablespoon of minced ginger or 1 teaspoon dried ginger
1 / 4 teaspoon pepper or to taste
10 cardamom pods
10 cloves garlic, peeled
2 cups yogurt of
2 large onions or 4 medium onions, sliced
2 tablespoons butter
2 tablespoons cornstarch
2 teaspoons ground coriander
3 cloves
Chopped fresh cilantro leaves for garnish
In a large skillet or saucepan, bring butter and heat to medium high. Add garlic, onion and a pinch of salt.
Stir occasionally while cooking, until you see the onions become very soft and brown. This will take at least 15 minutes. Stir in spices and cook a minute or so. Add chicken or lamb and stir.
Whisk cornstarch with the yogurt in a bowl until smooth. Stir in the mixture. If you using the chicken add about 1 / 3 cup water in it. Bring to simmer over medium heat, cover and turn heat to low.
Cook, at least 40 minutes (instead chicken, which will probably be the tender) or longer, stirring occasionally, or until lamb is very tender. Taste and adjust seasoning, then Garnish with cilantro, and serve with basmati rice.
Serves 4.
About the Author:
Jonathan is a food fanatic! You can check his website at: Copycat Recipes where he reveals over 600 Secret Restaurant Recipes in a 2 volume cookbook titled: America’s Favorite Restaurant Recipes.
Article Source: ArticlesBase.com – India – the Country of Yogurt and Onions.
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