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| Mumbai Gosht |
- Lamb Leg or shoulder, trimmed & cubed 500gr
- Onions, diced 300gr
- Garlic, pasted 50gr
- Veg. Oil 120ml
- Coriander-seeds, ground 2gr
- Turmeric 2gr
- Cumin powder 2gr
- Black Pepper, ground 2gr
- Garam Marsala 5gr
- Fresh Green Chilies 2gr
- Bay Leaves 2ea
- Cinnamon Sticks 1gr
- Yogurt, plain 100ml
- Tomatoes, diced 225gr
- Salt 2gr
- White Rice 4port.
- Kachumbar Raita 200ml
- Lime Pickles 20gr
- Mango Chutney 40gr
- Puris, Indian Breads 2ea
- Fresh Coriander, chopped 4gr.
- Heat the oil in a large sauce-pan Add the onions & garlic, frying gently until they soften
- Add the Lamb & fry until they brown slightly & evenly on all sides. Remove the Lamb pieces & set aside for later use
- Add the coriander-powder, turmeric, cumin, black pepper & half the garam marsala. Stir in together for about 1 min
- Add the fresh chilies & cook for another 3 mins or so, before including the bay leaves, cinnamon, tomatoes & yogurt, stirring in & blending together all the ingredients, then bringing them to a boil & returning the Lamb to the curry
- Simmer gently for 40 or 50 mins., until the meat becomes tender. Five mins. before finishing cooking add the rest of the garam marsala & the salt, if the curry appears to becoming too dry them add a little boiling water
- Serve together on a plate with the rice, kachurmbar salad, pickles, garnishes & accoutrements.
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