- Shins Lamb Karhi/ Karhi Gosht
- Serves 2-4
- 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
Shins Lamb Karhi
a guest Sep 25th, 2012 33 Never
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