{"id":638,"date":"2012-06-27T07:42:02","date_gmt":"2012-06-27T14:42:02","guid":{"rendered":"https:\/\/archives.ravenandcoyote.net\/?p=638"},"modified":"2012-07-25T09:29:44","modified_gmt":"2012-07-25T16:29:44","slug":"khare-masale-ka-gosht-madhur-jaffrey","status":"publish","type":"post","link":"https:\/\/archives.ravenandcoyote.net\/?p=638","title":{"rendered":"Khare Masale Ka Gosht (Madhur Jaffrey)"},"content":{"rendered":"<p>8 T vegetable oil<\/p>\n<p>1 stick cinnamon, 2 inches long<\/p>\n<p>20 whole black peppercorns<\/p>\n<p>15 whole cloves<\/p>\n<p>10 whole cardamom pods<\/p>\n<p>2 bay leaves<\/p>\n<p>1 whole dried hot pepper (or to taste)<\/p>\n<p>2 lb boneless lamb, 1 inch cubes<\/p>\n<p>1 &#8211; 1 1\/2 tsp salt (to taste)<\/p>\n<p>1 tsp garam masala (better if you grind it yourself)<\/p>\n<p>Garnish:<\/p>\n<p>1 T trimmed, chopped Chinese parsley<\/p>\n<p>1\/4 tsp freshly ground cardamom seeds<\/p>\n<p>Heat oil in a heavy bottomed pot over medium heat.\u00a0 When it is very hot, add spices quickly:\u00a0 cinnamon, peppercorns, cloves, cardamom pods, bay leaves, hot peppers.<\/p>\n<p>When the peppers begin to change colour and darken, add meat and salt.\u00a0 Stir until pot begins to make boiling noises.\u00a0 cover, lower heat, and cook approx 70 minutes, or until the meat is tender.<\/p>\n<p>Remove the cover, and continue cooking on medium heat for a final 3-5 minutes, gently stirring.<\/p>\n<p>Sprinkle with garnish.<\/p>\n<p>Can be made the day before.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 T vegetable oil 1 stick cinnamon, 2 inches long 20 whole black peppercorns 15 whole cloves 10 whole cardamom pods 2 bay leaves 1 whole dried hot pepper (or to taste) 2 lb boneless lamb, 1 inch cubes 1 &#8211; 1 1\/2 tsp salt (to taste) 1 tsp garam masala (better if you grind [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,125],"tags":[253,396],"class_list":["post-638","post","type-post","status-publish","format-standard","hentry","category-editing","category-lamb","tag-introduction-to-indian-cooking","tag-lamb"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=638"}],"version-history":[{"count":3,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/638\/revisions"}],"predecessor-version":[{"id":2538,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/638\/revisions\/2538"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}