Dahi Masala Gosht

Ingredients

• 700gms boneless leg of lamb
• 3 tbsp vegetable oil
• 1 medium onion finely sliced
• 1 medium tomato finely chopped
• Salt to taste
• Juice of half a lime or lemon
• Roughly chopped coriander to garnish
• Ginger julienne to garnish
• 2 slit birds eye green chillies to garnish
• 3 tbsp yoghurt
• 2in piece of ginger pounded to a paste
• 6-7 garlic cloves pounded to a pasted
• 1 tsp turmeric powder
• 1 black cardamom
• 8 green cardamom seeds removed
• 2 cm cinnamon stick
• 1 tsp black peppercorns

Steps

1. For the marinade whisk the yoghurt until smooth and mix in the ginger & garlic paste along with the turmeric powder. Add the lamb piece to the yoghurt mix and coat well to make sure all the pieces are covered in the marinade. Marinate for a couple of hour or overnight. Use a spice or coffee grinder and pound all the spices together for the garam masala and set aside.
2. Heat the oil in a heavy based pan, add the sliced onions and stir cooking for 8-10minutes until they softened and are golden brown in colour. Tip in the chopped tomato and cook for about 5-7 minutes until have softened. Add in the garam masala powder and cook for 2-3 minutes.
3. You will see the oil start to leave the sides of the pan, at this stage add the lamb pieces and stirring well fry and seal them on all sides, now add the marinade. Stirring continuously cook until the lamb is half done for about 10 minutes. You won’t really need any water at this stage as the lamb will cook in its juices and the marinade. If you do feel it’s too dry add about 50mls water. Add salt to taste
4. Simmer on a low heat for a further 30 minutes or until the lamb is tender and cooked all the way through. Stir half way through to avoid from sticking to the bottom of the pan. Serve sprinkled with lemon juice, chopped coriander, ginger juliennes and slit green chillies.