SIMPLE HOME STLYE LAMB CURRY / TAMATAR GOSHT…FOOD FOR THOUGHT!

SIMPLE HOME-STYLE LAMB CURRY…Tamatar Gosht!

Food nostalgia is something I am sure all of us hold dear. My mother was, & is still, a marvellous cook, & is famous for her traditional meals like lamb/chicken curry, biryanis etc. People would flock to our place during festivals to grab a bite. Strangely for me, I have few memories of what I ate as a child. The fault lay with me of course, as I was a distracted soul, with little interest in what I ate. Hardly worthy for someone who has such a HUGE interest in food now…though the problem lingers. The interest now lies in the making & not as much in the eating.

Lamb Curry with tomatoes…Tamatar Gosht

Blog about a dish that recreates a memory for you….thus spake the Skinny Gourmet. As Erin says, ‘ Proust had his madeleines, but we all have something. Food is evocative. It has the power to transport us, to connect us to times and places past.‘ This dish is for her evocative event!It is with joy that I look at the kids relishing every mouthful they eat…& am glad food will evoke strong childhood memories for them when they grow up. To do me some justice, two dishes I do remember are Gosht Do Piaza (lamb stew with onions) which I have posted earlier, & this simple home-style lamb curry,Tamatar Gosht (tamatar meaning tomatoes)…the tastes of which still linger & come alive whenever I make either. Both are simple, robust & full of flavour…perfect for a cold winter day! On days when I don’t want to plan ahead & make elaborate meals, this home style lamb curry suits me fine; coming to my rescue, as it uses staples from my larder!

Ingredients:

Lamb – 500gms / cut into pieces (on the bone)
Whole garam masala – Green cardamom -3/Cloves -5/Whole pepper – 7/Cinnamon – 1 stick
Onions – 4 / 2 sliced fine & 2 cut into large pieces
Tomatoes – 3-4 / chopped
Ginger – 1″ piece
Garlic – 5 cloves
Yogurt/curd – 1/2 cup
Coriander powder – 3 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Green chilies – 2-3/to taste/optional/deseed if you want the dish less hot
Fresh coriander leaves for garnishing

Method:

• Grind the 2 onions (the ones cut into large pieces) + ginger + garlic to a paste.
• Heat oil. When hot, add the whole garam masalas. Roast till they splutter.
• Add finely sliced onions & brown, followed by lamb. Roast well.
• Add the yogurt & roast on high till the sides leave oil.
• Add the ground onion paste & roast till the sides leave oil, followed by the dry spices.
• Add the chopped tomatoes, roast again.
• Now add about 1/2 a cup of water & salt to taste; cook under pressure or over slow heat till lamb is tender.
• Open only once its cooled down a bit. Add slit green chilies & fresh coriander & simmer for 5-7 minutes.
• Serve hot with rice, naan, chapatis, tandoori rotis etc.

Meeso on my mind…