GOSHT KALI MIRCH / SPICY LAMB IN BLACK PEPPER
as adapted from Quick Indian Cooking
Lamb – 800gm; shoulder;on the bone; diced
Tomatoes – 3 small; chopped
Onions – 3 medium; chopped
Yogurt – 3 tbsp
Black cardamoms – 2
Green cardamoms – 8
Cinnamon sticks – 2 x 2″
Cloves – 6
Whole black pepper – 2 tsp
Green chillies – 2 (deseed/omit them if you want the curry less hot)
Freshly ground black pepper – 2 tsp
Garlic – 4 cloves; grated
Garam masala – 1/2 tsp (I used 1 tsp freshly ground garam masala)
Fresh ginger – 3″piece; grated
Salt to taste
Oil – 3-5 tbsp
In a large pot, bring the oil to heat over a high flame. When it’s hot, add all the whole spices. As they splutter, mix in the onion & fry till golden brown. Add ginger-garlic paste & saute for 2-3 minutes.
Add the lamb & roast till brown, followed by the yogurt & roast well.
Then add in the tomatoes, chillies, black pepper and garam masala. Stir for two minutes and as the tomatoes disintegrate.
Add some water, salt to taste and cover. Cook on a medium flame until the lamb is tender. (I cook it under pressure for 25 minutes).
When it is tender, raise the heat and reduce the volume of liquid until the oil separates from the curry.
Serve with a squirt of lime juice and chopped coriander, with naan or rice.
In Mallika’s words, the recipe is…”Not for the faint hearted or chili challenged mind you.” But I urge you to try this delicious curry, omit the green chillies ‘if you have to’, & enjoy the flavours! Or better still, come on over & I will stir up the curry for you…it’s finger-licking good! From what I gather from Mallika’s blog & the link on on it, this recipe is from the sister of a celebrity chef in the UK, Reza Mahammad, of the ‘Star of India’ restaurant fame. He is being touted as England’s freshest culinary talent, & has released his first book recently, ‘Rice, Spice & All Things Nice’.
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