Punjabi Karahi Gosht
The Big Attempt, inspired by many sources and years of trying.
Marinade
1.5 tsp Turmeric
1.5 tsp Cumin Powder
3 tsp Coriander Powder
1.5 tsp Kashmiri Chilli Powder
2 tsp Salt
2 tbs Lemon Juice
2 tbs Yoghurt
1 kg Lamb on-the-bone
Cooking the Lamb
2 tbs Oil
1 tbs Garlic Paste
3cm Ginger / 1 tbs Ginger Paste
4 Green Chillies
1 Large Onion
1 tsp Turmeric
1 tsp Cinnamon Powder
2 tsp Kashmiri Chili Powder
2 tsp Salt
3 Black Cardamom
1 tsp Cloves
1 tbs Dried Methi
500ml Water (enough to cover the meat)
The Masala
10* Tomatoes
2 tbs Oil
1.5 tbs Garlic Paste
5cm Ginger / 1 tbs Ginger Paste
3 Green Chillies
1 tsp Kashmiri Chili Powder
1+ tsp Salt
1 tsp Cumin Seeds
1 tsp Coriander Seeds
Squirt Tomato Puree
1 tbs Dried Methi
1 bunch Fresh Coriander
Method
1) Combine the ingredients for the Marinade.
2) Fold the Lamb into the mix and mix thoroughly, leave for three hours minimum, or better still, overnight in the fridge.
3) Grind the Black Cardamom with the Cloves, set aside.
4) Finely chop, then puree the Ginger with the Garlic Paste, set aside.
5) Puree the Onion (use some drops of Water to aid the process), set aside.
6) Heat the Oil, when hot, add the Green Chillies (chopped), Ginger and Garlic Paste, cook for three minutes.
7) Add the Lamb, stir in to coat with the Oil, Chilli, Ginger and Garlic Paste.
8) Add the Cardamom/Clove mix, keep stirring to avoid sticking.
9) Add the Turmeric, Kashmiri Chili, Cinnamon, Salt,
10) Stir in the Pureed Onion, cook for five minutes
11) Stir in the Methi.
10) Add the Water, stir in, cover, then simmer for 50 minutes.
12) Check at least every ten minutes to ensure the mix does not dry out before the Lamb is cooked, add Water if necessary.
13) Once cooked, set aside keeping the Meat in the Shorva**.
Have a break, start the Masala at the time of your choosing
Preparing the Masala, adding the cooked Meat
1) Grind the Cumin and Coriander Seeds, set aside.
2) Heat the Oil, then add the Ginger and Garlic Paste.
3) Slice the Tomatoes (*enough to cover base of the pot, the more Tomatoes, the greater the volume of Masala), cook face down for some ten minutes, then skins can be removed with tongs.
4) Add the Tomato puree and stir the skinless Tomatoes, a Masala will form.
5) Stir in the ground Cumin and Coriander, then the Salt and Chilli Powder.
6) Cook until the Oil starts to separate.
7) Add the Methi and fresh Coriander, mix well.
8) Add the Meat, stir, cook for a further ten minutes.
9) If drying out, either add Water, or the leftover Shorva** a dessert spoon at a time to maintain the required consistency.
10) Garnish with Ginger Strips and fresh Coriander.
11) Serve with Bread of your choice.