Gosht Kari

Name: Gosht Kari
Ingredients: 1/4 cup oil; 1 1/2 kg lamb; 2 large onions; 4 -6 garlic cloves, chopped; 1 tablespoon grated ginger (I used the fresh ginger in the jar); 2 small red chilies, seeded and chopped; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoons ground turmeric; 1/2 teaspoon chili powder; 2 (400 g) cans crushed tomatoes; 4 tablespoons chopped fresh coriander

12 ingredients

7 steps

Ingredients

1/4 cup oil
1 1/2 kg lamb
2 large onions
4 -6 garlic cloves, chopped
1 tablespoon grated ginger (I used the fresh ginger in the jar)
2 small red chilies, seeded and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
1/2 teaspoon chili powder
2 (400 g) cans crushed tomatoes
4 tablespoons chopped fresh coriander

Directions

1

Heat 1 tablespoon of the oil in a large saucepan, add a third of the lamb and cook over high heat 4 minutes. Repeat with the remaining lamb adding two more tablespoons of oil. Remove the lamb.
2

Heat remaining oil in pan. Add onion, cook over medium heat 10 minutes.
3

Add garlic, ginger and chilli.
4

cook 2 minutes, then add the spices, cook further 3 mins, or until fragrant.
5

Add tomatoe, tomatoe paste the lamb 1 teaspoon salt. Mix thoroughly.
6

Reduce heat and simmer for 1 1/2 hours, stirring ocassionly.
7

Uncover and increase heat and cook 10 mins to allow the sauce the reduce and thicken.