1 kg leg of lamb on the bone cut to bite size pieces
5 garlic roughly chopped
1½" ginger roughly chopped
4 tbsp vegetable oil
500gms tomato thinly sliced
200gms onions thinly sliced
1½ tsp kashmiri chilli powder (or mild paprika)
Salt to taste
2 tbsp greek yoghurt
2 tsp coriander powder
Pinch turmeric powder
1 tsp black cumin seeds coarsely crushed
½ tsp black pepper coarsely crushed
1/4 tsp garam masala powder
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
½" ginger slivers for garnish
Add the lamb to a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the lamb. Stir well and set aside for an hour or overnight if you have time.
In a heavy bottom large saucepan or kadhai heat the oil on a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and chilli powder and stir well cooking for a further 3 minutes. Season to taste. Now lower the heat and simmer with the lid on for 30 minutes stirring half way through the cooking process.
Add the greek yoghurt to a small bowl and mix in the ground spices; coriander, turmeric, cumin and black pepper. Add this to the karahi gosht and stir well making sure the yoghurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the lamb for 45-50minutes stirring half way through cooking making sure it doesn’t stick to the bottom of the pan.
Turn the heat off and while it’s still warm add the garam masala, coriander, mint and ginger slivers.