Karahi ghosht lamb curry

An authentic Indian lamb curry

Serves

4 - 6

Prep Time

20 mins

Cook Time

1 hr

A rich spicy sauce, this dish is traditionally cooked in karahi - a pot that looks like a cross between a wok and deep sided fry pan. It's perfect for entertaining guests with its rich spicy sauce. Serve with plenty of homemade roti for mopping up the sauce, although you can also serve it with rice.

This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.

Ashia Ismail-Singer

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Ingredients

Meat

750g Quality Mark lamb
or beef

Marinade

juice of ½ lemon
2-3 garlic cloves
crushed
1 tsp fresh ginger
grated
1 tsp salt
2 tsp chilli powder
2 tsp ground coriander
½ tsp garam masala
¼ cup oil
1 tsp green chilli
chopped
350g tomato passata

Garnish

1 green capsicum
deseeded and sliced into rounds
1 onion
sliced into rings
1 tomato
sliced into rounds

To serve

mango raita
optional
wholemeal roti bread
optional
seasonal green vegetables

Method

Marinate the meat with the lemon juice, garlic, ginger and all the spices in a covered bowl for 1–2 hours or preferably overnight (the longer you leave it the better).

Heat oil in a large saucepan and add the marinated meat and cook for about 45 minutes, covered, on a low heat. Make sure it does not catch on the bottom of the pan.

Add the green chilli and then the passata, and continue cooking on a very low heat for another 15–20 minutes.

The meat should be extremely tender. Allow for 60–90 minutes cooking time for the meat to be cooked.

Once ready, serve on a large platter, and garnish with the sliced rounds of tomatoes, capsicum and onions.

If desired, serve with mango raita and roti.