The Big Book of Curry Recipes (5 page)

Kadhai Gosht is a traditional Pakistani recipe for a classic curry of lamb or mutton in a spiced yoghurt stock. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Kadhai Gosht.

A gosht is a style of curry that’s an essential component of traditional Pakistani cuisine. The name itself is a transliteration of an Urdu and Persian word: that literally means ‘meat’ or ‘flesh’. The dish is traditionally both cooked and served in a wok-like dish called a
kadhai
or
karahi
.

Ingredients:

1kg (2 lb) lamb or mutton sliced into 5cm cubes

250ml (1 cup) yoghurt

2 tbsp garlic paste

2 tbsp lemon juice

2 tsp
Garam Masala

salt, to taste

3 tbsp vegetable oil

4 green chillies, slit lengthways

2 tbsp ground coriander

1 tsp ground cumin

2 medium tomatoes, finely chopped

2 tbsp ginger, julienned, to garnish

4 tbsp fresh coriander, chopped, to garnish

Method:

Combine the yoghurt, garlic paste, lemon juice, garam masala and salt in a bowl. Mix thoroughly to combine then add the lamb and mix once more so that the lamb is completely coated. Cover the bowl and set aside to marinade for 3 hours.

Heat the oil in a kadhai (or a wok) over medium heat. Add the chillies and fry until they stop spluttering. Now add the lamb along with the marinade and fry, stirring frequently, for about 6 minutes. Stir in the tomatoes, ground coriander and cumin powder at this point. Mix thoroughly then sprinkle some water over the meat.

Bring to a simmer, cover the pan and cook gently for about 20 minutes, or until the meat is done (add water as needed to prevent the contents of the pan from sticking and burning). Ideally the gravy should be very thick and reduced almost to nothing.

Take off the heat, garnish with the ginger and coriander and serve straight from the pan. Accompany with
chapatis
and
naan breads
.

Reshmi Gosht  (Lamb Breast in Aromatic Sauce)

Reshmi Gosht (Lamb Breast in Aromatic Sauce) is a traditional Indian recipe for a classic stew of lamb breast riblets coked in an aromatic sauce with red onion and lemon juice.

Ingredients:

600g (1 1/2 lb) lamb breast riblets, separated into serving portions

1 large red onion, finely sliced

2 tsp
ginger-garlic paste

1 tsp hot chilli powder

1/4 tsp ground turmeric

1 tsp salt

3 tbsp lemon juice

pinch of saffron threads

oil for frying

Method:

Wash the meat then set in a colander to drain. Add a little oil to a flame-proof casserole and use to fry the onion and meat for about 4 minutes, or until the onion is just tender. Stir in the ginger-garlic paste along with the chilli powder, turmeric and salt. Fry briefly then add 400ml (1 2/3 cups) water. Bring to a boil, reduce to a simmer and cook, covered for about 40 minutes, or until the meat is very tender.

Add the lemon juice and saffron threads and continue cooking, uncovered, until the gravy has thickened. Transfer to a serving bowl and serve immediately, accompanied by warmed
parathas
or
aloo paratha
.

Masaledaar Bakre ki Kaleji Gurda Phepsa  (Lamb Offal Curry)

Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) is a traditional Indian recipe for a classic curry of mixed lamb offal cooked with onion and ginger-garlic paste in a yoghurt base.

Ingredients:

2 lamb kidneys (Gurda)

2 lobes of lamb’s liver (Kaleji)

1 pair of lamb’s lungs (Phepsa)

1 lamb’s trachea cut into 5cm lengths

3 large onions, thinly sliced

1 tsp
ginger-garlic paste

250ml (1 cup) Greek-style yoghurt

1 1/2 tsp hot chilli powder

1 1/2 tsp sea salt (or to taste)

1/4 tsp ground turmeric

2 tsp roasted peanut paste

1 tbsp coconut milk

90g (3 oz) coriander leaves, chopped

Method:

Wash the offal thoroughly then cut into bite-sized pieces. Add oil to a casserole dish and when hot use to fry 2 of the chopped onions. Cook for about 8 minutes, or until golden brown then add the garlic-ginger paste and fry for 1 minute.

Whisk the yoghurt to soften then add to the pan along with the chilli powder, salt and turmeric. Add the sliced offal and gently mix to combine. Add the coriander and mix well then bring the mixture to a simmer. Secure the lid and cook gently for about 60 minutes, or until the meat is tender (add water or stock if the mixture looks as if it’s drying out).

About 20 minutes before the end of the cooking time add the reserved onion and all the remaining ingredients. Continue cooking stirring frequently, until the gravy is thick. Serve hot accompanied by
naan breads
or
parathas
.

Masaaledaar Pudine wal Quimah  (Minced Lamb with Mint and Spices)

Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices) is a traditional Indian recipe for a classic dish of minced lamb cooked in yoghurt with spices, tomato puree and plenty of chillies and mint.

Ingredients:

550g (15 oz) minced (ground) lamb

2 tsp hot chilli powder

2 1/2 tsp sea salt

1 tbsp (heaped)
ginger-garlic paste

1/2 tsp ground turmeric

120ml (1/2 cup) Greek-style yoghurt

1 tbsp
Garam Masala

60ml (1/4 cup) groundnut oil

3 cloves

3 green cardamom pods

5cm (2 in) length of cinnamon stick

1 dried Malabathrum (Indian Bay Leaves) (or substitute cassia bark)

2 yellow onions, finely sliced

200ml (4/5 cup) passata

4 small green chillies, finely chopped

120ml (1/2 cup) spearmint leaves, finely chopped

Method:

Combine the minced lamb, chilli powder, 2 tbsp salt, ginger-garlic paste, turmeric, yoghurt and garam masala in a large bowl. Mix thoroughly with a wooden spoon, cover with a clean cloth and set aside.

Heat the oil in a large non-stick frying pan and as soon as the oil is hot add the cloves, cinnamon stick and cardamom pods. Fry for about 1 minute, or until aromatic then add the onion slices and the remaining salt. Stir-fry for about 6 minutes, or until the onions are golden brown then add in the marinated meat and its yoghurt dressing and stir to combine with the onions.

Cover with a lid and cook for about 5 minutes. After this time break up any lumps of meat with a wooden spoon then stir in the tomato passata and stir thoroughly to combine. Cover with the lid and simmer gently for a further 25 minutes, stirring occasionally.

When all the liquid has almost evaporated away add the green chillies and the chopped mint leaves. Cook for 1 minute more then turn into a warmed dish and serve accompanied by
rotis
,
parathas
or
naan breads
along with rice and a vegetable side dish (or serve with breads and a thick lentil dish).

Quima Bhari Mirch  (Red Bell Peppers Stuffed with Spicy Minced Lamb)

Quima Bhari Mirch (Red Bell Peppers Stuffed with Spicy Minced Lamb) is a traditional Indian recipe for a classic dish of red bell peppers stuffed with spicy minced lamb that’s baked on a mix of the lamb with tomato ketchup.

Ingredients:

1 batch Spicy Minced Lamb with Mint and Chillies (see preceding recipe)

5 red bell peppers, or long sweet peppers, halved lengthways and de-seeded

4 tbsp tomato ketchup (or passata)

Method:

Wash the peppers, slice in half lengthways and remove the seeds. Prepare the Spicy Minced Lamb with Mint and Spices according to the recipe above, allow to cool slightly then use to stuff the peppers. Now stuff the meat mixture into the peppers and set aside.

Mix the tomato ketchup with the remaining lamb mixture and set aside and use this to cover the base of a baking dish. Lay the stuffed pepper halves on top of the meat mixture then transfer the dish to an oven pre-heated to 220ºC (430ºF) and roast for about 30 minutes, or until the peppers are soft and well cooked.

Serve hot with root.

Goat Curry with Potatoes

Goat Curry with Potatoes is a modern British recipe (based on a Pakistani original) for a classic curry of goat meat and potatoes in a spiced sauce.

Ingredients:

1kg (2 lb) goat meat, cut into 3cm (1 in) cubes

500g (1 lb) potatoes, peeled and cut into 4cm (1 1/2 in) pieces

1/4 tsp turmeric powder (haldi)

1 tsp hot chilli powder

3 tbsp ground coriander seeds (dhaniya)

3 medium onions, chopped or sliced

120ml (1/2 cup) oil

1 tbsp ginger paste (or grated ginger)

1 tbsp garlic paste (or grated garlic)

1 tsp
garam masala

8 cloves (laung)

6 black peppercorns

2 black cardamom pods (bari ilaichi)

1 tsp salt (or more), to taste

100g (3 1/2 oz) fresh coriander (cilantro) leaves, shredded

3 green chillies, finely chopped

1 lemon, sliced

Method:

Heat the oil in a wok or pan. Add the onions and fry until brown then remove with a slotted spoon, grind to a paste and set aside. Add the turmeric, chilli powder, garlic, ginger and salt to the oil. Stir-fry for about 3 minutes then add the goat meat and ground onions. Cook until the liquid from the met dries then add about 650ml (2 2/3 cups) water.

Bring the mixture to a simmer, cover and cook until the meat is tender (about 40 minutes). After about 35 minutes add the potatoes and continue cooking until the potatoes are tender and the gravy has thickened to the desired consistency.

Transfer to a serving bowl, garnish with coriander, green chillies and lemons and serve with naan breads.

Bangladeshi Goat Curry

Bangladeshi Goat Curry is a traditional Bangladeshi recipe for a classic meat-based curry of goat meat with onions in yoghurt and ghee that’s flavoured with cinnamon, cardamom, cloves, garlic, ginger and chillies.

Ingredients:

750g (25 oz) goat meat, cubed

500g (2 cups) plain yoghurt

100g (1/2 cup) ghee

100g (1 cup) onions, sliced

4 bay leaves

5cm (2 in) length of cinnamon

4 green cardamom pods

4 cloves

2 tsp
ginger-garlic paste

2 tsp hot chilli powder

salt and sugar to taste

Method:

Heat the ghee in a wok or pan and use to fry the bay leaves, cloves, cinnamon and cardamom until aromatic. Add the onion and fry for 4 minutes then stir-in the garlic and ginger paste and chilli powder and fry for 2 minutes more.

Add the cubed goat meat and fry until browned then season with salt and sugar. Fry for 1 minute more then gradually stir in the yoghurt. Bring to a simmer, cover with a lid and leave to cook for about 45 minutes, or until the meat is tender. If the mixture becomes too dry during the cooking process ad a little water.

Continue cooking until the mixture dries out and the ghee separates. Serve hot with rice or parota.

Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt)

Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt) is a traditional Indian recipe for a classic curry of lamb and onions in a spiced rapeseed greens and yoghurt base.

This is a traditional rapeseed greens based dish from the north of India that’s cooked down until the sauce is very thick.

Ingredients:

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3 tbsp oil

1kg (2 lb) boneless leg (or shoulder) of lamb, cut into 3cm cubes

4 onions, finely chopped

6 cloves

6 green cardamom pods

10cm (4 in) piece of cinnamon stick

10 whole black peppercorns

4 cassia leaves (or bayleaves)

3 tbsp
Garam Masala

1/4 tsp ground turmeric

1 tsp paprika

7cm (3 in) length of ginger, grated

4 garlic cloves, crushed

200ml (4/5 cup) Greek-style yoghurt

500g (1 lb) saag (rapeseed) leaves and flowering tops (before the flowers open), chopped

500ml (2 cups) water

salt, to taste

Method:

Heat a small, non-stick, frying pan and use to dry fry the coriander seeds until aromatic. Take of the heat then use the pan to dry-fry the cumin seeds. Combine the coriander seeds and cumin seeds in a coffee or spice grinder and render to a fine powder.

Heat the oil in a flame-proof casserole (or karahi) over low heat then add the meat, a few pieces at a time, and fry until browned. Remove all the meat from the pan and set aside. Add a little more oil to the pan and use to fry the onion, cloves, cardamom pods, cinnamon, black peppercorns and bayleaves for about 8 minutes, or until the onion is lightly browned. Now add the cumin and coriander mixture along with the garam masala, turmeric and paprika. Fry for 30 minutes then stir in the meat, ginger, garlic, yoghurt and water.

Bring the mixture to a boil, reduce to a simmer, then cover the pan and cook for about 2 hours, or until the meat is very tender (by this time most of the water should have evaporated — if it has not continue cooking with the lid off).

Bring a pan of water to a simmer, add the rapeseed greens and cook until just wilted. Drain and refresh in cold water then chop finely. Squeeze out any excess water from the rapeseed greens then add to the lamb mixture, return to a simmer and cook for 3 minutes more. Mix thoroughly then season with salt to taste.

Serve hot, with rice.

Dry Beef Curry

Dry Beef Curry is a traditional Indian recipe for a classic curry of cubed beef and onions in a curry paste and tomato puree base that’s dried with desiccated coconut.

Ingredients:

675g (1 1/2 lb) beef, cubed

3 onions, finely chopped

2 garlic cloves, finely chopped

2 dessertspoons curry paste

1 dessertspoon tomato purée

60g (5 tbsp) ghee or butter

2 tbsp lemon juice