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.