appetite magazine
Lamb Nilgri Goshat
 
 
Sachins’ Bob Arora shares a delicate and hearty Nilgiri Goshat featuring tender lamb, fresh curry leaves, rich coconut cream and fragrant spices.
Author:
Serves: 4
Ingredients
  • 2tbsp vegetable oil
  • 10 fresh curry leaves
  • 1tsp fenugreek seeds
  • 1tsp mustard seeds
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, deseeded and finely chopped
  • 1tbsp freshly grated ginger
  • 1tsp turmeric powder
  • 1tsp chilli powder
  • 1tsp Garam Masala
  • salt, to taste
  • 400g tin of chopped tomatoes
  • 800g diced lamb
  • 125ml coconut cream
  • 2tbsp chopped coriander
Method
  1. Warm the oil in a non-stick pan which has a lid. Once the oil is warm, add the curry leaves and allow them to crackle in the oil. Add the fenugreek and mustard seeds.
  2. When the seeds start popping, add the onions. Cook and continue stirring until they turn translucent.
  3. Add the garlic, red chilli and the ginger to the pan, and keep stirring.
  4. When the onions start to brown, add the turmeric, chilli powder, Garam Masala and salt. Keep stirring, then add the tin of chopped tomatoes. Keep bashing the tomatoes until you have a thick masala.
  5. Once you have the thick masala, add the lamb and keep stirring until the masala has covered the lamb.
  6. Add the coconut cream and put the lid on the pan. Stir regularly until the lamb is cooked and tender.
  7. Garnish with chopped coriander and serve with rice or naan bread.
Recipe by appetite magazine at https://www.appetitemag.co.uk/lamb-nilgri-goshat/