Mutton Coriander Gosht (Recipe Courtesy of Cyrus Todiwala)
A traditional curry featuring mutton or lamb leg cubes, dried spices (coriander, cinnamon, cumin and coriander seeds) onions,garlic, tomatoes and stock.
2 hours 10 minutes
- 450g mutton or lamb leg, cut into 2.5cm cubes
- 1 whole dried chilli, cut into 3 pieces
- 1 x 5cm piece cinnamon stick
- 1 tablespoon cumin seeds
- 2 tablespoon coriander seeds
- 4 tablespoons vegetable or corn oil
- 3 onions, peeled and roughly chopped
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 600ml good, hot lamb stock
- 4 medium tomatoes, roughly chopped or 1 x 400g can chopped tomatoes
- 4 tablespoons freshly chopped coriander
- In a dry frying pan roast the chilli and cinnamon stick over a low heat until light brown. Remove from the pan and set aside to cool. Repeat with the cumin and coriander seeds then crush with the cinnamon and chilli in a mortar and pestle until you get a crushed peppercorn consistency.
- Heat the oil in a heavy-based pan on a high heat. Add the mutton or lamb and seal well.
- Maintaining the heat, add the spice mix and stir-fry for 1 minute. Add the onions and stir-fry with the meat, stirring constantly until the onions are soft.
- Add a little water to help clean the bottom of the pan. Add the ginger and garlic. Stir-fry for a couple of minutes on a medium heat and enough stock to cover. Season and reduce the heat. Cover and cook for 1 hour.
- Add the tomatoes and cook for a further hour or until the meat is tender and the gravy is thick. If there is too much liquid after the first hour, remove the lid for the final stage of cooking.
- Before serving adjust the seasoning then stir through the fresh coriander.