Name: Punjabi Tariwala Gosht
Prep time: 20 min
Cook time: 110 min
Ingredients: 8 cloves garlic, rough chopped; 1 in ginger, rough chopped; 2 tbsp ghee; 260 g white onion, thin sliced; 4 green cardamon pods; 2 black cardamom pods; 2 dried bay leaves; 2 in cinnamon; 7-8 black peppercorns; 2 small tomatoes, skinned and fine chopped; 1 tbsp tomato paste; 1 tbsp coriander seed, ground; 1 tsp kashmiri chilli powder; 1/16 tsp turmeric powder; 300 g lamb, in bite size pieces; 500 ml water; salt, to taste; 450 g potato, peeled and cut in chunks, washed and soaked; 1/16 tsp garam masala; coriander leaf, rough chopped

Punjabi Tariwala Gosht

Home style spicy lamb curry

Prep Time 20

Cook Time 1 50

Servings 4

Author Adapted from Maunika Gowardhan

Ingredients

8 cloves garlic, rough chopped
1 in ginger, rough chopped
2 tbsp ghee
260 g white onion, thin sliced
4 green cardamon pods
2 black cardamom pods
2 dried bay leaves
2 in cinnamon
7-8 black peppercorns
2 small tomatoes, skinned and fine chopped
1 tbsp tomato paste
1 tbsp coriander seed, ground
1 tsp kashmiri chilli powder
1/16 tsp turmeric powder
300 g lamb, in bite size pieces
500 ml water
salt, to taste
450 g potato, peeled and cut in chunks, washed and soaked
1/16 tsp garam masala
coriander leaf, rough chopped

Instructions

8 cloves garlic, rough chopped, 1 in ginger, rough chopped
Add the garlic and ginger to a blender with a splash of water and blitz to a smooth paste. Reserve.
2 tbsp ghee, 260 g white onion, thin sliced
In a karahi, melt the onion in the ghee for 25 minutes without sticking or burning.
4 green cardamon pods, 2 black cardamom pods, 2 dried bay leaves, 2 in cinnamon, 7-8 black peppercorns
Add the whole spices and fry for another minute.
2 small tomatoes, skinned and fine chopped, 1 tbsp tomato paste
Add the chopped tomatoes and tomato paste and stir fry for 4 minutes.
Add the reserved garlic and ginger paste and cook out the raw flavours for a couple of minutes.
1 tbsp coriander seed, ground, 1 tsp kashmiri chilli powder, 1/16 tsp turmeric powder
Add the ground spices and fry for a few seconds.
300 g lamb, in bite size pieces
Add the lamb chunks, coat well with the spices, and seal the lamb for 10 minutes.
500 ml water, salt, to taste
Add enough water to cover well and salt to taste. Simmer with a lid until the meat is tender. 50 minutes.
450 g potato, peeled and cut in chunks, washed and soaked
Drain the soaking potato chunks and add to the pot. Add water to cover and cook with a lid. 15 minutes.
1/16 tsp garam masala, coriander leaf, rough chopped
Garnish with garam masala and coriander leaf.