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Lamb Curry
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Lamb Curry (Gosht Masala)
The most popular of all curries, this lamb curry can be enjoyed with a bowl of rice or some bread.
Ingredients:
6 tablespoons vegetable oil
1½ lb / 750 g lean, boneless lamb cut into 1½ in / 4cm pieces
12oz / 375g onion, chopped finely
1 tablespoon ground or crushed fresh ginger
2 teaspoons finely chopped garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
½ teaspoon chilli powder
2 teaspoons paprika
1 teaspoon turmeric
2 medium ripe tomatoes, chopped with the skins on
1 teaspoon salt
4 tablespoons finely chopped coriander leaves
Procedure:
- Heat 2 tablespoons of the oil in a large, heavy-bottomed pan over high heat until very hot.
- Add the pieces of meat and brown, turning and tossing, for 5 minutes.
- With a slotted spoon transfer the meat to a plate.
- Add the remaining 4 tablespoons of oil and the onion to the pan and cook, stirring often, until the onion is browned (15-20 minutes).
- Stir in the ginger and garlic and cook 1 minute more.
- Stir in the cumin, ground coriander, chilli powder, paprika and turmeric until well blended.
- Add the tomatoes, meat, salt and 12 fl oz/350 ml water and bring to boil.
- Reduce the heat and simmer, covered, for 1½ hours or until the meat is cooked through and very tender.
- Turn off the heat.
- Serve sprinkled with the coriander.
 
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