Tamatar gosht (lamb and tomato curry)

Yield: 4 Servings

Measure Ingredient
50 grams Ghee
1 small Onion, finely chopped
15 grams Fresh ginger, finely grated
3 \N Cloves garlic, finely
\N \N Chopped
225 grams Tomatoes, peeled and chopped
½ teaspoon Turmeric
2 teaspoons Chilli powder
1 tablespoon Ground coriander
½ teaspoon Ground cumin
\N \N Salt
1 teaspoon Garam masala
600 millilitres Boiling water
1 kilograms Lamb, trimmed and cubed
225 grams Potatoes, peeled
\N \N Leaves from 1 sprig of
\N \N 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, ½ 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 10-15 minutes until tender but not soft.

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

Compiled by Imran C.

Posted to EAT-L Digest 16 Dec 96 From: "Imran C." <imranc@...> Date: Tue, 17 Dec 1996 16:36:52 +1000

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