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Mild lamb curry |

curry-recipe

Aloo Gosht Mild Lamb curry

This is a really fabulous north Indian dish called Aloo Gosht that has all of the subtle spice flavours with only a hint of heat. The gravy is thick and tasty and the potatoes are soft and delicious. It is essential to use the seeds so if you haven’t been to Atlas trading in Cape Town or the Oriental Plaza for your spices yet, now is the time. (for 6 people)

What you need

1.5kg leg of lamb including the bone
400g potatoes peeled and cut into large chunks
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 tablespoons sunflower oil
1 large onion finely chopped
2 bay leaves
pinch of turmeric powder
2 tablespoons garam masala
1 400g tin chopped peeled tomatoes
3 green chilis chopped
2 teaspoons crushed garlic
4 cm piece of ginger finely grated
1 cup water
2 tablespoons tomato paste

The process

Cut the meat from the bone and then into 3 or 4cm chunks. Keep the bone one side, we want to use the flavour from the marrow in the sauce which also helps to thicken the sauce.

In a pan over a low heat add the coriander seeds and the cumin seeds.Cook, tossing them around for a few minutes until the aroma reaches you. Romove from the pan and gring in a pestle and mortar(also available at spice shops)

Now place a cast iron casserole or large heavy base pot on the heat, add the oil, the onions and bay leaves and fry until the onions have browned.

Add the ground cumin and coriander seeds, turmeric and half the garam masala. Stir it and then add the tomatoes, chili, ginger and garlic and fry for about 5 minutes. You will notice the oil separating to the sides of the dish.

Add the tomato paste and water, stir. Add the lamb as well as the bone, mix to combine. Cover and simmer for 1 hour.

Taste and season with salt.

Add the potatoes, the rest of the garam masala, give it a good stir, recover and simmer for a further 1 hour. Check on it every 15 minutes and give the pot a shake, if the meat is beginning to stick to the sides and there is not much liquid, add another 1/2 cup of boiling water.

Remove the bone and enjoy this thick and tasty lamb curry. Serve it with Yellow rice.

If you need a good North Indian chicken curry recipe try the Kerala country chicken.


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13 Responses to “Mild lamb curry”

  1. Belinda says:

    Hi Graham do you have an Akni recipe cant find it on your website maybe I am looking in the wrong menu

  2. Angie says:

    Hi Graham, I’ve never actually made a “real” curry before but as I’m married to an absolute curry monster I decided to try. Your recipe was just gorgeous and so easy. My hubby was very impressed and the kids enjoyed it too. Thank you so much! Angie

  3. Stan says:

    Check the spelling in your recipe.

  4. Yolanda says:

    Hi there
    These recipes are absolutely fantastic I just love the curries. I was wondering if you have a recipe for Akni?
    Thank you, Yolanda

    • Graham says:

      Can’t say Ive ever heard of Akni but will certainly have a look around, I just love curries and anything to do with Indian food. Cheers for now G

  5. Melanie says:

    Hi Graham – in the fourth step of the process you say to use “half the garam masala” – when do you add the other half, or am I being blonde?! Thanks, Melanie

  6. Taryn says:

    HI Graham,

    I tried this recipe on Tues this week and it was simply awesome. My 5 year old daughter is right this moment eating it for supper 3rd night in a row and is thankfully not asking me for plain pasta – no sauce! I also sneaked in some mixed veggies which the kids lapped up with no complaints!

    • Graham says:

      That is great news Tarryn, love the way you disguised the veg.. If they wont eat em, hide em.. Have a lekker weekend G

  7. Kim da Cook says:

    Now this is one for my other half he just loves curries and I am sure that he will love this lamb one, cause I am always making chicken. Can’t wait to make this fir him

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