Lonvas was a recipe Shrimati Kaumudi Marathé ji recommended I prepare after I shared photos of various Maharashtrian spice blends featured in The Essential Marathi Cookbook (ISBN: 9780143068020). I was genuinely dumbfounded by how effortless (yet deeply delectable) the Lonvas turned out. Accustomed to preparing the intricate qormas and qaliyas of Awadhi and Hyderabadi Nizami cuisines, I am used to long, patient cooking processes and sourcing an extensive plethora of spices for my Northern California kitchen.
Lonvas offered a remarkably gratifying change of pace and reward! Sourcing the ingredients for the East Indian Bottle Masala was no walk in the park. While Kalustyan’s in New York City proved invaluable for procuring cassia buds (Cinnamomum aromaticum), I imported rampatri (Marathi: maypatri) [Myristica malabarica] directly from a merchant in Maharashtra via Silkrute. Incorporating rampatri and amba haldi into East Indian Bottle Masala are my own personal modifications.
Marination (Overnight)
625 g lamb
2 tsp fine salt
36 g raw papaya paste
3 tbsp onion oil
2 tsp fine salt
36 g raw papaya paste
3 tbsp onion oil
Ingredients
Prepared meat
1⅔ tbsp fine salt
6 tbsp onion oil
32 g (8) cloves garlic, crushed
25 g (3⅓ tbsp) bottle masala (p. 51)
382 g aloo, washed, peeled and cut into 1″ dice
170 g (¾ cup) Chaokoh® coconut milk
3 tbsp tamarind pulp
½ tsp MSG
15 g (1 heapful tsp) brown sugar
1⅔ tbsp fine salt
6 tbsp onion oil
32 g (8) cloves garlic, crushed
25 g (3⅓ tbsp) bottle masala (p. 51)
382 g aloo, washed, peeled and cut into 1″ dice
170 g (¾ cup) Chaokoh® coconut milk
3 tbsp tamarind pulp
½ tsp MSG
15 g (1 heapful tsp) brown sugar
Method
Wash meat and cut into 1″ pieces. Place in a medium pan with ¼ cup water. Cover and cook over medium heat until tender, about 30 minutes, adding up to ¼ cup additional water if needed. Stir occasionally to prevent sticking. Retain remaining pan liquid once cooked.
Heat oil in a separate large pan. Sauté garlic until fragrant; do not brown. Add bottle masala and sauté 2–3 minutes.
Stir in aloo, cooked meat, and stock (or a few tablespoons of water if pan liquid is minimal). Cover and cook over medium-low heat, stirring occasionally, until the potatoes are tender.
Stir in coconut milk, up to ¾ tsp salt, and MSG (if using). Cook 5–7 minutes. Stir in tamarind paste and warm through. Serve immediately.
Stir in coconut milk, up to ¾ tsp salt, and MSG (if using). Cook 5–7 minutes. Stir in tamarind paste and warm through. Serve immediately.
