Name: Lamb cooked with tomatoes & aromatic spices
Total time: 2 h 15 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 tsp cumin seeds; 6 cloves; 1 cinnamon stick broken in half; 4 bay leaves; 2 medium onions sliced; 800g extra lean boneless lamb preferably leg or shoulder, cut into good-sized chunks; 2 garlic cloves crushed; 4cm piece of fresh root ginger peeled and cut into fine matchsticks; 1 tbsp ground coriander; ½ tsp cayenne pepper; 1 tsp turmeric; 2 medium potatoes peeled and each cut into 4-6 chunks; 400g can chopped tomatoes; 150g carton low fat natural yogurt; 2 tbsp chopped fresh coriander leaves

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Lamb cooked with tomatoes & aromatic spices

Lamb cooked with tomatoes & aromatic spices

Good Food team

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Serves 6

More effort

Total time: 2 hrs and 15 mins

Ready in about 2¼ hours

A star rating of 4.4 out of 5.12 ratingsRate

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This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and
basmati rice

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 tsp cumin

seeds
6 cloves
1 cinnamon stick

broken in half
4 bay leaves
2 medium onions

sliced
800g extra lean boneless lamb

preferably leg or shoulder, cut into good-sized chunks
2 garlic cloves

crushed
4cm piece of fresh root ginger

peeled and cut into fine matchsticks
1 tbsp ground coriander
½ tsp cayenne pepper
1 tsp turmeric
2 medium potatoes

peeled and each cut into 4-6 chunks
400g can chopped tomatoes

To serve

150g carton low fat natural yogurt
2 tbsp chopped fresh coriander

leaves

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Nutrition: per serving

kcal290
fat14g
saturates5g
carbs11g
sugars0g
fibre2g
protein29g
salt0.4g

low

Method

step 1

Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
step 2

Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
step 3

Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
step 4

If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Recipe from Good Food magazine, March 2003

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A star rating of 4.4 out of 5.12 ratings

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