Lamb Curry (Karahi Gosht)
Recipe for a very spicy and aromatic lamb curry from India
This lamb curry is one of the most popular traditional dishes in northern India (Kashmir) and Pakistan. It is very spicy and quite simple to prepare. The lamb meat gets very aromatic and tender by stewing with many different spices.
Serve with basmati rice or Indian flatbread (naan).
Ingredients (for 4 persons)
750 g boneless lamb (venison or filet)
125g Greek yogurt or plain yogurt
1 large onion
3 cloves garlic
6 green chillies
5 tablespoons sesame oil or ghee (Indian clarified butter)
200 ml water
4 cm ginger
1 teaspoon coriander, ground
2 tsp chilli powder (variety depending on desired heat level)
1 tsp salt
½ teaspoon black pepper, ground
¼ tsp turmeric ground,
¼ tsp ground cumin
¼ teaspoon allspice, ground
Coriander leaves, chopped
Remove any fat and sinews from the lamb and cut it into pieces at 3 x 3 cm. Chop the onion into strips, brush chillies and peel and chop the ginger finely. Cut the tomatoes into eighths. Peel the garlic cloves, and press through a garlic press.
Heat the ghee or sesame oil in a large pan and sear the lamb pieces. Then add the onions and fry shortly. Add the tomatoes, salt, chili powder, ginger, black pepper, cumin, turmeric and water and let it simmer on low heat with closed cover until the lamb is tender (about 1 hour). Stir occasionally.
Finally, add the remaining spices (coriander, allspice) and the green chillies and cook on low heat for another 10 minutes.
At the end, add the yoghurt and garnish with chopped fresh coriander.
Serve with steamed basmati rice, or hot Indian breads, such as Naan.
Photo credits: Fotolia - # 90471716 - Karahi Gosht - Mutton curry cooked with tomatoes and topped with fried onions. Served with naan bread, pilau rice and poppadoms © paul_brighton