Prep 30 mins
Cook 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.
- 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
- Trim the fat from the meat and cut into 1-inch cubes.
- Heat the oil over medium heat and fry the onions, ginger and garlic until the onions are just soft (about 5 minutes).
- Lower the heat and add the turmeric, cumin, coriander and red chilli powder.
- Stir and fry for 2-3 minutes.
- Add the meat and turn the heat to medium.
- Fry for 5 minutes stirring frequently.
- Cover the pan and cook on medium heat until all the liquid dries out.
- Turn the heat to high and fry the meat for 2-3 minutes continuously.
- Reduce the heat to medium and fry for a further 7-8 minutes, stirring frequently.
- By now the meat should 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 spices.
- Add the water and salt and 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 meat.
- Add the chopped tomatoes and the green chillies.
- Stir and fry for 3-4 minutes.
- Stir in the garam masala and half the cilantro leaves and remove from heat.
- Put the bhoona gosht into a serving dish and arrange the sliced tomatoes round the meat.
- Sprinkle the remaining cilantro on top.
though not the easiest dish to make it is very tasty and suits the indian palate very well. a few of my canadian friends loved the bhoona gosht that i prepared for them. excellent recipe and my daughter and wife will vouch for it too!- girish.
I made this for lunch this afternoon and bro- a non-veg. lover, loved it. Mom enjoyed it as well. I used a 1kg 500gms chicken and increased the quantity of all the ingredients proportionately. They enjoyed it with hot rotis and bread. Thanks so much for sharing!
A sumptuous lamb dish with a luscious presentation. Perfectly balanced ingredients, enhanced by a slow cooking reduction and freshened with tomatoes and herbs. I left out the fresh chili peppers in deference to DH's hot spice intolerence and substituted fresh parsley because I am not fond of fresh cilantro. Jan S, my "Lamb Guru", you have out done yourself with this 10 star dish!