Recipe - Tamatar Gosht (Lamb And Tomato Curry)

50 g Ghee
1 small Onion, finely chopped
15 g Fresh ginger, finely grated
3 Cloves garlic, finely
Chopped
225 g Tomatoes, peeled and chopped
One half teaspoon Turmeric
2 teaspoon Chilli powder
1 tablespoon Ground coriander
One half teaspoon Ground cumin
Salt
1 teaspoon Garam masala
600 ml Boiling water
1 kg Lamb, trimmed and cubed
225 g Potatoes, peeled
Leaves from 1 sprig of
Coriander

1. Heat the ghee in a large saucepan, add the onion, ginger and garlic and
fry until the onion is golden.

2. Add the tomato, turmeric, chilli powder, ground coriander, cumin, 1/2
teaspooon salt and garam masala. Stir and continue to fry until the fat
runs clear of the spices, then add boiling water and mix well.

3. Add the meat and cook, covered, over a low heat for about 1 hour, until
tender and the sauce is thick.

4. Add the potato and a little extra water, if necessary, and cook for a
further 1015 minutes until tender but not soft.

5. Sprinkle on the coriander leaves and extra salt to taste.

Compiled by Imran C.
Posted to EATL Digest 16 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Tue, 17 Dec 1996 16:36:52 +1000