Aloo Gosht
Don't be daunted by the long list of spices. If you don't have all of them its not the end of the world. But toasting the spices is essential here, as is cooking those onions long and slow until they caramelise. Serve with rice or flat-breads (Serves 2).
Ingredients
500g lamb neck fillet, cut into chunks
1 tbsp vegetable oil or ghee
12 new potatoes par-boiled
1 medium onion, chopped
2 tbsp ginger and garlic paste (or 3 fat garlic cloves, minced and 1 thumb of ginger, grated).
1/2 tin crushed tomatoes
1 tsp each of:
Black peppercorns
Cumin seeds
Fennel seeds
Fenugreek seeds
Coriander seeds
Yellow mustard seeds
1 Blade of mace
1 Cinnamon stick
6 Cloves
6 Dried birds-eye chillies
Thinly sliced red onion, fresh turmeric and green chillies to garnish (optional)
Method
Don't be daunted by the long list of spices. If you don't have all of them its not the end of the world. But toasting the spices is essential here, as is cooking those onions long and slow until they caramelise. Serve with rice or flat-breads (Serves 2).
Ingredients
500g lamb neck fillet, cut into chunks
1 tbsp vegetable oil or ghee
12 new potatoes par-boiled
1 medium onion, chopped
2 tbsp ginger and garlic paste (or 3 fat garlic cloves, minced and 1 thumb of ginger, grated).
1/2 tin crushed tomatoes
1 tsp each of:
Black peppercorns
Cumin seeds
Fennel seeds
Fenugreek seeds
Coriander seeds
Yellow mustard seeds
1 Blade of mace
1 Cinnamon stick
6 Cloves
6 Dried birds-eye chillies
Thinly sliced red onion, fresh turmeric and green chillies to garnish (optional)
Method
- Heat the oil in a large non-stick pan. Add the onions and cook very slowly on a low heat until they become golden brown and soft. This will take at least 15 mins. Add the garlic and ginger and cook for a few more minutes.
- Meanwhile, in a dry frying pan, toast the seeds, cinnamon stick, cloves and dried chilli. As soon as the seeds start to pop take the pan off the heat.
- Place the toasted spices in a spice grinder or mortar and grind to a powder.
- Add the tinned tomatoes, lamb, spice powder and potatoes to the onions. Heat through and cook over a gentle heat for 1 hr or until the lamb is tender.
- Add salt to taste and garnish with red onion and grated fresh turmeric and sliced green chillies.
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