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Cyrus Todiwala’s Masala Nu Roast Gos

Use the best lamb you can find to make the most of this dish

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23 NOVEMBER 2009

Ingredients (Serves 3)

  • Oil 2-3 tsp
  • Chopped onions 3- 4 medium
  • Shank of lamb 2-3 medium (2-300gms each)
  • Large potatoes 1-2 peeled and cut into large chunks
  • Tomatoes 4-5 chopped with flesh

Spices and powders
  • Cinnamon stick 2cm piece
  • Cardamom 3-4 green pods
  • Black cardamom 1-2 pods
  • Cloves 1-3
  • Dried red chillies 2-3
  • Ground cumin 1 tsp
  • Ground coriander 1 ½ tbsp
  • Ground turmeric 3/4th tsp
  • Ginger and garlic paste 1 ½ heaped tbsp

Garnish
  • Chopped fresh coriander One tbsp for gravy & a little for sprinkling
  • Salt as desired

Method

Heat the oil in a hot saucepan until a haze forms on top. Drop in the cinnamon, cardamom, cloves and red chillies. As soon as the spices swell and change colour add the lamb and brown well turning occasionally until browned on all sides.

Alternatively put the shanks in a hot oven at 200º C for 20 minutes or so until browned and sealed well.

When the liquid in the pan has almost dried up, add the chopped onions, sauté until soft and brown. Add the ground spices and the ginger garlic paste dissolved in 250ml of water and stir well. Cook on a medium flame until the liquid almost dries up and oil begins to surface again.

Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight fitting lid and simmer for 15-20 mins, stirring from time to time and making sure the sides of the pan are clean.

Add the potatoes and mix them in well, then add the tomatoes. Cover again and simmer until the lamb and potatoes are tender and the lamb is fully cooked. Check the seasoning and sprinkle with some fresh chopped coriander.

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