Karahi Gosht (Lamb Curry)

If there was one dish I’m known for, it’s this. I get asked to make this lamb curry ALL the time and I don’t mind because it is incredibly easy and uses the most basic spices that are available at most supermarkets. When I make this curry, I usually make a double batch and freeze half. It keeps well in the freezer for 2-3 months and honestly, I think it tastes even better than when it’s freshly made.

A little bit about Karahi Gosht for any food nerds out there: The word Karahi refers to the vessel (commonly used in South Asian cooking, usually made of cast iron and similar to the shape of a wok) and Gosht refers to the meat. The word is Persian in origin, as probably are the roots of this dish/method of cooking. Gosht usually refers to dark meat such as lamb, mutton, beef, goat, etc. There are SO MANY variations of this dish and this is simply my version.

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Karahi Gosht (Lamb Curry)

Yield: 4

Ingredients

• 1 kg bone-in lamb, ideally the leg or shoulder, cut into 4-5cm cubes
• 8 cloves garlic
• 4-5 cm piece ginger, roughly chopped
• 4-5 tablespoons neutral oil
• 500 grams fresh tomato, chopped roughly (can substitute for tinned)
• 4 large onions thinly sliced
• 1½ teaspoons kashmiri chilli powder
• Salt to taste
• 2 heaped tablespoons Greek yoghurt, at room temp
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• ½ tsp black pepper coarsely crushed
• ¼ teaspoon garam masala
• 3 green chillies, cut in half
• 1 tablespoon chopped mint leaves
• 1 tablespoon coriander leaves
• 2 cm piece ginger, chopped into matchsticks for garnish

Instructions

1. Using a blender or mortar and pestle, crush ginger and garlic into a course paste. Combine lamb and the paste in a large bowl, stir well and set aside for at least 1 hour or overnight if you have time.
2. In a large heavy bottom saucepan (dutch oven works well) heat the oil on a medium-high heat. Add the marinated lamb and fry for 5-6 minutes, stirring well to seal the meat.
3. Add in tomatoes and cook for a further 10 minutes or until the tomatoes begin to breakdown. Add the onions, chilli powder and some salt, stir well cooking for a further 5 minutes.
4. Turn the heat to medium and simmer with the lid on for 30 minutes, stirring half way through the cooking process.
5. In a small bowl, combine the yoghurt, pepper, cumin and coriander powders. Temper the yoghurt by adding a few tablespoons of the gravy from the pot to the yoghurt, whisk well. Add the yoghurt the pot, mix well and simmer on a low heat with the lid slightly ajar.
6. Cook the lamb for 45-50minutes stirring half way through cooking making sure it doesn’t stick to the bottom of the pan.
7. Turn the heat off and add the garam masala, mint, coriander and ginger slivers.

http://naziahrana.com/recipes/karahi-gosht-lamb-curry

lamb, curry, slow cooked

Lamb

Indian, Pakistani