Ingredients
(Serves 4)
- 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
Method
- 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 45-50 minutes 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.
- Source: maunikagowardhan.co.uk
