Shins Lamb Karhi

Shins Lamb Karhi/ Karhi Gosht

Serves 2-4

Ingredients

2 tbsp Chickpea flour (gram flour)
250 ml or Natural Yoghurt (no flavour) more sour the yogurt the better randomly enough
475ml of water
4 tablespoons of corn peanut or sunflower oil
½ a tsp of cumin seeds
1 tsp of kalonji
½ tsp of fenugreek seeds
½ tsp of fennel seeds
½ -1 tsp of brown mustard seeds
1-2 onions finley chopped
2” piece of ginger grated
4 cloves of garlic crushed/grated
675-700g of boneless lamb cut into chunks/cubes ( you can use mutton but it adds like 4 hours to the cooking time)
1 tsp ground cumin
1tsp turmeric
1tsp cayenne chilli pepper
1 ½ tsp salt
2-5 chillies (depends how hot you want fresh is best but you could use dried) chopped up
Fistful of Curry leaves



Get a bowl, add the chickpea flower, slowly pour in 475ml of water while whisking, then add the yoghurt and whisk that too until all combined.

Put the cumin seeds, kalonji, fennel seeds and fenugreek seeds in a dish or something similar
Heat the oil (you want a big stew pan for this curry really) over a medium-high heat, pour in the mustard seeds, when they pop  add the other seeds give a quick stir then add the onions (reduce heat slightly to more medium now)and cook for 5-10 minutes until they are soft and brown.
Add the garlic and ginger and chillies stir for 1-2 minutes then add the meat, ground cumin cayenne pepper, salt and turmeric stir again for 1-2 minutes. Put something over the pan and reduce heat to medium-low cook for 10-15 minutes stirring occasionally.

Add the yoghurts flour water mixture that’s been sat around in your kitchen for 40 mins to the pot, stir and bring to the boil. Cook for 50-1 hour stirring occasionally

Crush the curry leave into the put and taste, if it lacks heat you can wang some dried chilli in now to spice it up
eat