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Bengal Village, situated in the heart of Brick Lane, E1 near Aldgate, Shorditch and a stoneu2019s throw away from Spitalfields and Liverpool Street EC2M. Bengal Village Indian Restaurant and takeaway was established for over 2 decades and offer award winning unique cuisine based on authentic Indian and Bangladeshi dishes. We have been listed as Best curry house in Brick Lane, E1 by London Evening Standard, The Guardian and Daily Telegraph. Celebrity food critic Charles Campion of London Evening Standard, The Times, The Independent, BBC Good Food Magazine said on his review, The Bengal Village, as a u201cSlick establishmentu201d serving authentic Bangladeshi Cooking.
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Bengali VillageAddress: 75 Brick Ln, Spitalfiedls, London, E1 6QL, UKPhone Number: 020 7366 4868Website: www.bengalivillage.com
Ingredients • 4 tablespoons vegetable oil • 2 large onions, sliced thinly • 2 large tomatoes, diced • 2 tablespoons garlic paste • 1 tablespoon ginger paste • 2 teaspoons ground coriander • 1 teaspoon ground cumin • 1/2 teaspoon ground turmeric • 1/2 teaspoon red chili powder • 2 teaspoons garam masala • 2 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch chunk • 1/2 cup water • Salt, to taste • Garnish: chopped cilantro
Instruction • Gather the ingredients. • Heat the cooking oil in a heavy-bottomed pan over medium heat. • When hot, add the onions. Sauté until the onions begin to turn pale-golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat. • In a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container, and reserve. • Blend the tomatoes, garlic, and ginger pastes in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
Instruction • Reheat the oil leftover from frying the onions and add the reserved onion paste. Sauté for 2 to 3 minutes. • Add the tomato paste, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well. • Sauté until the oil begins to separate. This can take up to 10 minutes. • Add the lamb pieces to the mixture and stir to thoroughly coat. Sauté until the lamb is browned well. • Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. • When the lamb is cooked, garnish with chopped coriander and serve with Indian bread or hot steamed basmati rice.
