Mughlai Karahi Gosht: Slow Cooked Lamb Curry

Mughlai cuisine is strongly influenced by Turkish cuisine of Central Asia, the region where the early Mughal emperors originally came from, and has in turn strongly influenced the regional cuisines of Northern India, Bangladesh and Pakistan. The flavours of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and taste of ground and whole spices. This recipe for Karahi Gosht by Maunika Gowardhan, an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking, is a slow cooked curry that's infused with spices including black cumin seeds, kashmiri chilli powder, ground coriander, turmeric, garam masala, plus tomatoes and thick yoghurt, then garnished with fresh cilantro, slivers of fresh ginger and chopped green chillies if you have the courage. 

Indian Kitchen by Maunika Gowardhan

Indian chef, food writer and author Maunika Gowardhan

 
Mughlai Karahi Gosht

Serves 2

Recipe courtesy of Maunika Gowardhan

1 lb lamb, cut to bite size pieces
3 garlic cloves, roughly chopped
3/4-inch ginger, roughly chopped
2 tbsp vegetable oil
9 oz fresh tomatoes, thinly sliced
9 oz onions, thinly sliced
3/4 tsp kashmiri chilli powder or mild paprika
Salt to taste
3 tbsp greek yoghurt

1 tsp coriander powder
1/8 tsp turmeric powder

1/2 tsp black cumin seeds coarsely crushed

1/4 tsp black pepper coarsely crushed
1/8 tsp garam masala powder
1 green chilli slit lengthwise, optional
1/2 tbsp chopped cilantro leaves
1/2 tbsp chopped mint leaves, optional
1/2-inch ginger slivers for garnish

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 45-50 minutes 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. Maunika suggests serving the curry with roti, naan or pulao.