Kachhi mirch ka gosht. lamb shoulder with green chilies, mint, and yogurt
From Lucknow and Awadh
Serves 4. Or 2 fatties
Shoulder of lamb is very good for braising, which is one of the cooking techniques used to make this dish. It is similar to a North Indian korma, but it has a sharp kick or bite and freshness from the green chilies and mint as well as great texture and “mouth feel” resulting from adding onions and more chilies at the end.
Ingredients:
1KG boned shoulder of lamb cut into 3.5cm cubes (i used a 1.25kg leg of lamb and used the bone and trimmings to make the lamb stock, just google "lamb stock" if you need a recipe)
300ml of plain Yoghurt
1.5tsp black peppercorns, roasted and coarsley pounded (roast these in a pan briefly with the next 2 ingredients, then grind them together)
2tsp coriander seeds, roasted and coarsley pounded
2tsp cumin seeds, roasted and coarsley pounded
2tsp salt
3rd of a cup of ghee or corn oil (sorry for american measurments, a cup is 16tbs or about half a pint, i used less oil....)
1 blade mace
5 black cardamom pods
250g white onions, finely chopped
20g fresh ginger, finely chopped
6 green chillies, slit lengthwise
2.5tbsp double cream
1 red onion cut into 1cm cubes
1tbsp of finely chopped mint leaves
juice of 1 lemon
3 cups of lamb stock or water (i used way less stock as i prefer a thick curry, basically add to your desired consistency)
40g of cashew nut paste (if you cant find paste, soak 40g of cashew in hot water for 30 mins, then whizz in the blender/pestle and mortar with a bit of milk or cream)
1tsp of ground roasted fennel seeds
wash the diced lamb in running cold water for 10 minutes to remove any blood. dry using paper towels.
Put the lamb in a bowl with the yogurt, peppercorns, roasted pounded coriander and cumin, and salt. Toss to mix, then set aside to marinate. (I left it for 5 hours, just leave it as long as you can...)
Reserve 1 tbsp of the ghee for later use and heat the rest in a heavy-based pan. add the mace and black cardamoms and stir for a few seconds. add the white onions and cook them over moderate heat until soft and translucent but not brown. as they begin to turn slightly golden, add the ginger
and 4 of the green chilies.
Add the marinated lamb and stir. cook for 12–15 minutes, stirring constantly, making sure that the lamb does not brown in the process. Pour in the stock, reduce the heat to low, and cook, covered, until the lamb is almost done. (i had to reduce it at this stage because it appeared a bit runny, 5 or 6 mins on a high heat stirring constantly, leave the lid off until the lamb is done and the suace has thickened.)
Stir in the cashew nut paste and cook for a further 5–7 minutes. add the cream and adjust the seasoning, if required. leave to simmer gently.
In a separate pan, heat the remaining ghee and briskly sauté the red onion and the remaining green chilies until the onion is soft and translucent. add to the simmering lamb, sprinkle on the mint and lemon juice, and stir in the fennel powder. Serve immediately, with paratha or pilau.
I made this the other night for a few friends and everyone went silent, i cant recommend it enough. I added a few more chillis to spice it up a bit. Its well worth getting hold of all the ingredients such as black cardamom and fennel seeds (not easy to find in regular supermarket). Like i said before, if it looks too runny just keep reducing it for the desired consistency, its hard to overcook lamb in a sauce, it just becomes more tender.
Enjoy the best curry ever!
From Lucknow and Awadh
Serves 4. Or 2 fatties
Shoulder of lamb is very good for braising, which is one of the cooking techniques used to make this dish. It is similar to a North Indian korma, but it has a sharp kick or bite and freshness from the green chilies and mint as well as great texture and “mouth feel” resulting from adding onions and more chilies at the end.
Ingredients:
1KG boned shoulder of lamb cut into 3.5cm cubes (i used a 1.25kg leg of lamb and used the bone and trimmings to make the lamb stock, just google "lamb stock" if you need a recipe)
300ml of plain Yoghurt
1.5tsp black peppercorns, roasted and coarsley pounded (roast these in a pan briefly with the next 2 ingredients, then grind them together)
2tsp coriander seeds, roasted and coarsley pounded
2tsp cumin seeds, roasted and coarsley pounded
2tsp salt
3rd of a cup of ghee or corn oil (sorry for american measurments, a cup is 16tbs or about half a pint, i used less oil....)
1 blade mace
5 black cardamom pods
250g white onions, finely chopped
20g fresh ginger, finely chopped
6 green chillies, slit lengthwise
2.5tbsp double cream
1 red onion cut into 1cm cubes
1tbsp of finely chopped mint leaves
juice of 1 lemon
3 cups of lamb stock or water (i used way less stock as i prefer a thick curry, basically add to your desired consistency)
40g of cashew nut paste (if you cant find paste, soak 40g of cashew in hot water for 30 mins, then whizz in the blender/pestle and mortar with a bit of milk or cream)
1tsp of ground roasted fennel seeds
wash the diced lamb in running cold water for 10 minutes to remove any blood. dry using paper towels.
Put the lamb in a bowl with the yogurt, peppercorns, roasted pounded coriander and cumin, and salt. Toss to mix, then set aside to marinate. (I left it for 5 hours, just leave it as long as you can...)
Reserve 1 tbsp of the ghee for later use and heat the rest in a heavy-based pan. add the mace and black cardamoms and stir for a few seconds. add the white onions and cook them over moderate heat until soft and translucent but not brown. as they begin to turn slightly golden, add the ginger
and 4 of the green chilies.
Add the marinated lamb and stir. cook for 12–15 minutes, stirring constantly, making sure that the lamb does not brown in the process. Pour in the stock, reduce the heat to low, and cook, covered, until the lamb is almost done. (i had to reduce it at this stage because it appeared a bit runny, 5 or 6 mins on a high heat stirring constantly, leave the lid off until the lamb is done and the suace has thickened.)
Stir in the cashew nut paste and cook for a further 5–7 minutes. add the cream and adjust the seasoning, if required. leave to simmer gently.
In a separate pan, heat the remaining ghee and briskly sauté the red onion and the remaining green chilies until the onion is soft and translucent. add to the simmering lamb, sprinkle on the mint and lemon juice, and stir in the fennel powder. Serve immediately, with paratha or pilau.
I made this the other night for a few friends and everyone went silent, i cant recommend it enough. I added a few more chillis to spice it up a bit. Its well worth getting hold of all the ingredients such as black cardamom and fennel seeds (not easy to find in regular supermarket). Like i said before, if it looks too runny just keep reducing it for the desired consistency, its hard to overcook lamb in a sauce, it just becomes more tender.
Enjoy the best curry ever!
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