Bhoona Gosht

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One of our favourite lamb curries, from a book indian cooking. You need to take care with the heat at particular stages to achieve the right finished dish. Looks fiddly, and it may be but it's worth it.

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Steps

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Trim the fat from the meat and cut into 1-inch cubes.

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Heat the oil over medium heat and fry the onions , ginger and garlic until the onions are just soft.

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Lower the heat and add the turmeric , cumin , coriander and red chilli powder.

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Stir and fry for 2-3 minutes.

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Add the meat and turn the heat to medium.

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Fry for 5 minutes stirring frequently.

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Cover the pan and cook on medium heat until all the liquid dries out.

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Turn the heat to high and fry the meat for 2-3 minutes continuously.

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Reduce the heat to medium and fry for a further 7-8 minutes , stirring frequently.

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By now the meat should look fairly dry and the fat should be floating on the surface.

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Some of the fat can be drained off at this stage , but be careful not to drain off any spices.

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Add the water and salt and bring to the boil , cover and simmer for 50-60 minutes or until the meat is tender.

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Add more water if necessary.

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At the end of the cooking time , the thick spice paste should be clinging to the meat.

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Add the c.

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Ingredients

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leg of lamb, cooking oil, onions, garlic, ginger, ground turmeric, ground cumin, ground coriander, red chili powder, water, salt, tomatoes, green chilies, garam masala, fresh cilantro, italian tomatoes