1Kg/2 ¼ lbs boneless leg or shoulder of lamb
5 tbsps cooking oil
3 large onions, finely chopped
2.5 cm/1 inch piece of fresh root ginger, peeled and grated or finely chopped
3-4 cloves garlic, peeled and crushed
1 tsp ground turmeric
2 tsps ground cumin
1 tbsp ground coriander
1/2 – 1 chilli powder
200ml/7 fl oz warm water
1 ¼ tsps salt
2 ripe tomatoes, skinned and chopped; canned tomatoes may be used
4-5 whole fresh green chillies
1 tsp garam masala
1 tbsp freshly chopped coriander leaves
2 small ripe tomatoes, sliced
Trim off any excess fat from the meat, then cut the meat into 2.5cm/1 inch cubes. Heat the oil over a medium heat and add the onions, ginger and garlic. Fry until the onions are just soft, then lower the heat and add the turmeric, cumin, coriander and chilli powder. Stir and fry for 2-3 minutes. Add the meat, increase the heat to medium and fry for 5 minutes, stirring frequently.
Cover the pan and cook on the medium heat until all the liquid has disappeared for about 15-20 minutes. Stir frequently.
Turn the heat to high and fry the meat for 2-3 minutes stirring continuously. Reduce the heat again to medium and fry for a further 7-8 minutes, stirring frequently. The meat should now look fairly dry and the fat should have separated out. Some of the fat can be drained off at this stage, but be careful not to drain off any of the spices. Add the water and salt, 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 pieces of meat.
Add the chopped tomatoes and the whole green chillies. Cook for 3-4 minutes, and then stir in the coriander leaves. Turn the bhoona gosht into a warmed serving dish and arrange the sliced tomatoes over the meat. Scatter the remaining coriander leaves over the curry before serving.