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Shins Lamb Karhi

a guest Sep 25th, 2012 33 Never
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  1. Shins Lamb Karhi/ Karhi Gosht
  2.  
  3. Serves 2-4
  4.  
  5. Ingredients
  6.  
  7. 2 tbsp Chickpea flour (gram flour)
  8. 250 ml or Natural Yoghurt (no flavour) more sour the yogurt the better randomly enough
  9. 475ml of water
  10. 4 tablespoons of corn peanut or sunflower oil
  11. ½ a tsp of cumin seeds
  12. 1 tsp of kalonji
  13. ½ tsp of fenugreek seeds
  14. ½ tsp of fennel seeds
  15. ½ -1 tsp of brown mustard seeds
  16. 1-2 onions finley chopped
  17. 2” piece of ginger grated
  18. 4 cloves of garlic crushed/grated
  19. 675-700g of boneless lamb cut into chunks/cubes ( you can use mutton but it adds like 4 hours to the cooking time)
  20. 1 tsp ground cumin
  21. 1tsp turmeric
  22. 1tsp cayenne chilli pepper
  23. 1 ½ tsp salt
  24. 2-5 chillies (depends how hot you want fresh is best but you could use dried) chopped up
  25. Fistful of Curry leaves
  26.  
  27.  
  28.  
  29. 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.
  30.  
  31. Put the cumin seeds, kalonji, fennel seeds and fenugreek seeds in a dish or something similar
  32. 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.
  33. 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.
  34.  
  35. 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
  36.  
  37. 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
  38. eat
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