| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
The, Spice, Trail |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Leg or shoulder of lamb |
| 5 |
tb |
Cooking oil |
| 3 |
lg |
Onions; finely chopped |
| 1 |
|
1 inch cube root ginger; peeled and grated |
|
|
; or finely chopped |
| 3 |
|
Cloves garlic; peeled and crushed, |
|
|
; up to 4 |
| 2 |
ts |
Ground cumin |
| 1 |
tb |
Ground turmeric |
| 1 |
tb |
Ground coriander |
| 1/2 |
ts |
Chilli powder; up to 1 |
| 200 |
ml |
Warm water |
| 1 1/4 |
ts |
Salt or to taste |
| 2 |
md |
Sized ripe tomatoes; skinned and |
|
|
; chopped, tinned |
|
|
; tomatoes |
| 1 |
cn |
Be used |
| 4 |
|
Whole fresh green chillies; up to 5 |
| 1 |
ts |
Garam masala |
| 1 |
tb |
Chopped coriander leaves |
| 2 |
sm |
Ripe; tomatoes, sliced |
INSTRUCTIONS
Trim off excess fat from the meat, wash and cut into 1 inch cubes.
Drain on absorbent paper.
Heat the oil over medium heat and add the onions, ginger and garlic.
Fry until the onions are just soft (about 5 minutes).
Lower heat and add the turmeric, cumin, coriander and chilli powder.
Stir and fry for 2-3 minutes.
Add the meat, turn heat to medium and fry for 5 minutes stirring
frequently. The meat should now look fairly dry and the fat should be
floating on the surface. Some of the fat can be drained off at this
stage, but be careful not to drain off any of the spices.
Add the water and salt, bring to the boil, cover and simmer for 50-60
minutes or until the meat is tender. Add more water if necessary. At
the end of the cooking time, the thick spice paste should be clinging
to the pieces of meat.
Add the chopped tomatoes and the whole green chillies. Stir and fry
for 3-4 minutes.
Stir in the garam masala and half the coriander leaves and remove
from the heat.
Put the bhoona gosht into a serving dish and arrange the sliced
tomatoes around the meat. Sprinkle the remaining coriander leaves on
top.
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