Mamta's Lamb Curry

Name: Mamta's Lamb Curry
Ingredients: 1 kg. leg of lamb on the bone or shoulder meat, cut to 2 inch pieces, bones included; 800 gm., four medium sized onions, peeled and thinly sliced; 7-8 garlic cloves, peeled and crushed/grated; 5 cm. ginger root, peeled and grated or finely chopped; 6 tbsp. vegetable oil; 2 tsp. cumin seeds; 5-6 bay leaves; 3-4 small, 5 cm. pieces of cinnamon stick; 3-4 large, brown cardamoms, cracked open; 3-4 small green cardamoms (optional, but give a nice flavour); 8-9 cloves; 6-8 black peppers; 400 gm, tinned tomatoes or equivalent amount fresh, chopped tomatoes; 2 tsp. Kashmiri chilli powder. You can use hot chillies, if you prefer, but I tend to cook mild/medium hot food.; 1 tsp. red chilli powder; 3-4 tsp coriander powder; 2 level turmeric powder; 2 tsp. cumin powder; 1/4 tsp <a href="/recipe/garam-masala/">Garam Masala</a>; Salt to taste; 1 tbsp. fresh coriander leaves (optional), chopped finely

Gosht Curry

Mamta Gupta

Curry Indian Main Meat

This is an easy way to make a delicious lamb curry and the result is a tasty dish. Serve with boiled rice or freshly made, hot chapatties. This recipe is suitable for cooking in a pan, a slow cooker/crock pot or in a pressure cooker.

Serves 4

Ingredients

1 kg. leg of lamb on the bone or shoulder meat, cut to 2 inch pieces, bones included
800 gm., four medium sized onions, peeled and thinly sliced
7-8 garlic cloves, peeled and crushed/grated
5 cm. ginger root, peeled and grated or finely chopped
6 tbsp. vegetable oil
2 tsp. cumin seeds
5-6 bay leaves
3-4 small, 5 cm. pieces of cinnamon stick
3-4 large, brown cardamoms, cracked open
3-4 small green cardamoms (optional, but give a nice flavour)
8-9 cloves
6-8 black peppers
400 gm, tinned tomatoes or equivalent amount fresh, chopped tomatoes
2 tsp. Kashmiri chilli powder. You can use hot chillies, if you prefer, but I tend to cook mild/medium hot food.
1 tsp. red chilli powder
3-4 tsp coriander powder
2 level turmeric powder
2 tsp. cumin powder
1/4 tsp Garam Masala
Salt to taste
1 tbsp. fresh coriander leaves (optional), chopped finely

Instructions

Heat oil in a thick bottomed pan.
Add cumin seeds and whole spices, wait until cumin seeds splutter, but not burn.
Add onions, garlic and ginger, fry until onions are light brown. Ginger often sticks to the pan, so keep stirring regularly.
Add all other spices and stir for a few seconds to allow flavours to come out.
Add tomatoes and cook stirring frequently, until oil separates/begins to come off the edges.
Add meat and stir-fry it for a few minutes on high flame, stirring frequently until it is well coated and sealed.
Add 2 cups of water, bring to boil, turn heat down, cover and simmer until tender, approximately 25-30 minutes. Cooking time depends on the quality of meat. It can be cooked in 7-10 minutes in a pressure cooker. Cooking slowly on low heat, over a longer period, makes the meat nicer. When the meat is cooked, you will see the oil/fat float to the top of the pan, making the meat look shiny.
Turn off heat.
Sprinkle garam masala and half of coriander leaves & stir. Cover and leave.
Sprinkle rest of the coriander leaves as garnish, just before serving. My family doesn’t like coriander leaves, so don’t use them often in my cooking.