Mission in progress

I do like lamb. A few years ago, I realized that I seldom ate it, which was attributable in part to the fact that my family never had it when I was growing up, and that most casual restaurants didn't have a lot of lamb dishes on offer. My lack of lamb was, in fact, the topic of one of my earlier essays. I set about a remedial program of lamb cookery for myself, and I have had no cause whatsoever to regret it.

One of the two prongs to my approach was to investigate lamb dishes from different cultures. I quickly found that Indian cuisine offered a broad selection to choose from and, after brief flirtations with biryani, settled on lamb bhuna as a favourite dish. The image above is my first attempt at creating this myself, from an Indian cookbook brought back for me by my Dad and his fiancee from their recent trip to northern India.

It's the second dish that I've made from the book - the first was a cauliflower dish that was adequate but not outstanding. This, however - fantastic. I used the shank end of a leg of lamb, and cut around the fat before slicing it carefully across the grain. It was unbelievably tender and delicious, and the slicing of the lamb took longer than the entire cooking process.

I will make this again, but my next foray into exotic lamb cookery will be Mexican. They do some mighty fine things with lamb, down there, and I have a passel of dried chiles that are languishing until I get on with it.