Parsi Gosht ma Kari

Parsi lamb curry with coconut, chilli, poppy seeds and curry leaves

A hearty Lamb curry hailing from the Parsi community is definitely in order for this cold winter weather! This gosht ma Kari is a family favourite and one that often cook on weekends. Traditionally mutton would be used although I have opted for lamb based on availability. This week we celebrate National Curry Week in Britain and its a chance to cook something truly delicious and try recipes from so communities across India. I urge you all to give this recipe a go! The paste is where all the dept of flavour is and also give the gravy its richness. Happy cooking!

Method

  1. Add the lamb to a large saucepan along with the water. Bring to a boil and simmer for 45 minutes over a low heat. Turn the heat off and cool. Strain the lamb aside and reserve the lamb stock

  2. In a mixer grinder add the chillies, coriander seeds, poppy seeds, sesame seeds and black peppercorn. Grind to a smooth fine powder

  3. Now add all the remaining ingredients to the grinder along with the water. Blend to a smooth paste. Set aside

  4. In a large heavy bottom saucepan heat the oil over a medium heat. Add the cardamom and curry leaves. Fry for a minute and add the onions. Fry for 20 minutes as they colour and soften

  5. Add the masala paste and fry for 3-4 minutes. Stir well and add the turmeric powder along with the lamb. Stir well and coat the lamb in the masala for 2-3 minutes

  6. Season and add 750mls of lamb stock. Simmer on a low heat with a lid on for 25 minutes. Stir half way through cooking. Add the tamarind paste and simmer for a further 10 minutes. Turn the heat off garnish with coriander and serve with roti or pulao.

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