I had been through that emotion before. Thought I had figured it out and was pretty sure this time couldn't be any different. Sure, until lying on my bare chest for the first time, warming my heart up more than her body, she opened her eyes and looked into mine. Then into her dad's who was standing right next to me. Those big brown eyes. Lashes so long they were practically touching her red, translucent cheeks. She looked perfect just like her big sister. Also got a strong throat just like her big sister. I could tell you that because she cried hysterically. Well, so did I! We continued to, for a long time while just gazing at each other. It was very much like the first time and still nothing like it. Wish I was better with words to be able to describe it!
Papa's Chicken Curry for lunch. Life was good and amazingly flavorful until they left last month, leaving us craving for just a little more.
1/2 cup mustard oil (can be replaced with an oil of your choice)
2-3 black cardamom
1 cinnamon stick
3-4 whole red chili (I add extra green chillies to add some heat)
1 1/2 teaspoon cloves
1 1/2 teaspoon cumin seeds
2 tablespoon coriander seeds (crushed)
1 bay leaf
1 teaspoon turmeric
5-6 cloves of garlic (smashed)
1- 1 1/2 lbs red onion (thinly sliced)
1 1/2 lbs goat/lamb chops
Salt to taste
Sliced ginger and chopped cilantro for garnish
Use a heavy bottom pan with a heavy lid for this dish.
Heat oil over high heat. Once the oil is nicely hot add the whole spices (black cardamom, cinnamon, chili, cloves, cumin seeds, coriander and bay leaves).
As the sputter add garlic. Cook for 30 seconds until it turns golden. Add onion.
Turn the heat to medium and cook the onion until it turns golden brown, 15-20 minutes. Stir occasionally.
Add turmeric and salt. Stir. Add goat/lamb chops.
Stir well mixing the meat well with onion. Cover. Turn the heat to medium low and cook until the meat is done.
Depending on the size of chops and also the quality of meat cooking time may vary from 45 minutes to 1 hour. Stir and scrape every few minutes and cook covered.
Some people like the curry a little thin so you can add a little water if you like. We like our mutton do pyaza dry so we cook it in the liquid oozing from the meat itself.
Once done, turn the heat off and let it rest for 5-10 minutes. Garnish and serve hot with naan, roti or any bread of your choice.