When I think of Basilla, I think of my husband’s favourite childhood comfort food that not only nourishes you, but also feeds your soul. So there are two traditional ways of making this dish, one is as a stew and the other is as a rice dish. The ingredients used are exactly the same, except for the tomatoes used in the stew, and the execution is different. Today, I will be sharing the stew version recipe but I promise to follow up with the rice based dish version. Hope you enjoy this recipe, sahtein!
Note: If you are going to use a regular pot, the lamb will not as tender as it would be in a caste-iron pot. Alternatively, you can use a pressure cooker, the steps for the recipe alter a little bit. Find below the recipe when using a pressure cooke
- In a medium sized pressure cooker sauté onions with vegetable oil on high heat until translucent.
- Add the lamb cubes and bay leaf; stir the meat until it has browned. This process should not take more than 5 minutes since your fire should be around medium-high.
- Once the lamb has been browned season the meat with salt, pepper, garam masala and cinnamon. Add water and cover the pressure cooker for about 20 minutes, and allow the meat to cook on medium heat. This process speeds up the cooking time of the dish.
- Once you start hearing the pressure cooker whistling, turn off the heat and release the air pressure from the pot. Only after all the pressure has been released from the pot is it safe to open the lid.
- Some of the more savvy pressure cookers have creative safely mechanisms that won’t allow you to open the pot till all the pressure is released.
- Add the carrots, potatoes, peas and tomato puree. Cover the pressure cooker again with the lid, and fasten. Lower the heat and allow the ingredients to cook together on a low heat for about 10 to 15 minutes.
- Dish will be ready to serve.