Mughlai Karahi Gosht | Indian Recipes | Maunika Gowardhan

Method Add the lamb to a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the lamb. Stir well and set aside for an hour or overnight if you have time. In a heavy bottom large saucepan or kadhai heat the oil on a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and chilli powder and stir well cooking for a further 3 minutes. Season to taste. Now lower the heat and simmer with the lid on for 30 minutes stirring half way through the cooking process. Add the greek yoghurt to a small bowl and mix in the ground spices; coriander, turmeric, cumin and black pepper. Add this to the karahi gosht and stir well making sure the yoghurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the lamb for 45-50minutes stirring half way through cooking making sure it doesn’t stick to the bottom of the pan. Turn the heat off and while it’s still warm add the garam masala, coriander, mint and ginger slivers.