Masala Gosht (Lamb Curry)
2 pounds onions
6 medium garlic cloves
1-3/4 pounds tomatoes or 1 can crushed (28 ounces)
3 pounds lean boneless lamb shoulder or leg, trimmed
7 tablespoon vegetable oil
3 tablespoon grated ginger
4 tablespoon ground coriander seeds
1 teaspoon cayenne pepper
2 teaspoon tumeric
4 teaspoon garam masala
4 mild or hot chilies
1 cup loosely packed coriander leaves
1/2 cup light cream
Peel and cut the onions in 1/4 inch dice. Peel and mince the garlic. Quarter the tomatoes and put them in the workbowl of a food processor fitted with the metal blade; puree and set aside. Cut lamb into 1 inch cubes and pat meat dry with paper towel.
Heat 2 tablespoon oil in a 4 quart dutch oven. Working in batches, sear the lamb over medium-high heat until it is well browned; set aside. Heat the remaining 5 tablespoon oil in the pot. Add the onions and saute over low heat, stirring occasionally, until softened and lightly coloured, about 20 minutes. Add the ginger and the garlic and saute until fragrant, 1 to 2 minutes longer. Add the ground coriander, the cayenne pepper, tumeric, garam masala, tomato, puree, lamb, 2-1/2 teaspoon salt, and 2 cups of water. Bring to a boil, cover, and simmer slowly for 1 hour. Set cover ajar and simmer until the lamb is tender and the liquid thickens and reduces to a sauce like consistency, 30 to 45 minutes longer.
Stem, seed, and cut chilies into 1/4 inch julienne strips. Mince the coriander. Stir the light cream, coriander, and chilies into the curry. Simmer until hot, then serve immediately over rice.
Makes 6 servings.!
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 tablespoon whole cardamon seeds
1/2 cinnamon stick
1-1/2 tablespoon black peppercorns
1/2 teaspoon whole cloves
Put the spices in a non-stick skillet and toast until fragrant and lightly coloured,m about 3 minutes. Cool and grind in a coffee grinder or a mortar and pestle. Transfer to a jar with a airtight lid. Can be stored for up to 3 months.
Makes 1/4 cup.