1 hr 30 mins
One of our favourite lamb curries, from a book Indian Cooking. You need to take care with the heat at particular stages to achieve the right finished dish. Looks fiddly, and it may be but it's worth it.
My Private Note
Units: US | Metric
- 2 1/4 lbs leg of lamb
- 5 tablespoons cooking oil (I reduce this by about half, and watch the pan carefully)
- 3 large onions, finely chopped
- 4 cloves garlic, peeled and crushed
- 1 inch ginger
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1/2-1 teaspoon red chili powder
- 7 fluid ounces water
- 1 1/2 teaspoons salt, to taste
- 2 medium tomatoes, skinned and chopped (tinned tomatoes can be and are used)
- 4 -5 whole fresh green chilies (seeds removed or less chillies for a milder curry)
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 2 small ripe Italian tomatoes, sliced
- 1Trim the fat from the meat and cut into 1-inch cubes.
- 2Heat the oil over medium heat and fry the onions, ginger and garlic until the onions are just soft (about 5 minutes).
- 3Lower the heat and add the turmeric, cumin, coriander and red chilli powder.
- 4Stir and fry for 2-3 minutes.
- 5Add the meat and turn the heat to medium.
- 6Fry for 5 minutes stirring frequently.
- 7Cover the pan and cook on medium heat until all the liquid dries out.
- 8Turn the heat to high and fry the meat for 2-3 minutes continuously.
- 9Reduce the heat to medium and fry for a further 7-8 minutes, stirring frequently.
- 10By now the meat should look fairly dry and the fat should be floating on the surface.
- 11Some of the fat can be drained off at this stage, but be careful not to drain off any spices.
- 12Add the water and salt and bring to the boil, cover and simmer for 50-60 minutes or until the meat is tender.
- 13Add more water if necessary.
- 14At the end of the cooking time, the thick spice paste should be clinging to the meat.
- 15Add the chopped tomatoes and the green chillies.
- 16Stir and fry for 3-4 minutes.
- 17Stir in the garam masala and half the cilantro leaves and remove from heat.
- 18Put the bhoona gosht into a serving dish and arrange the sliced tomatoes round the meat.
- 19Sprinkle the remaining cilantro on top.
Nutritional Facts for Bhoona Gosht
Serving Size: 1 (387 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 749.0
- Calories from Fat 464
- Total Fat 51.6 g
- Saturated Fat 16.8 g
- Cholesterol 167.1 mg
- Sodium 1032.7 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 4.3 g
- Sugars 9.6 g
- Protein 49.7 g
The following items or measurements are not included: