Mutton Coriander Gosht
Serves 4
Ingredients
500g Diced Mutton (preferably leg)
3 Onions, roughly chopped
15ml/ 1 tbsp Ginger, finely chopped
30ml/ 2 tbsp Garlic, finely chopped
30ml/ 2 tbsp Coriander Seeds
15ml/ 1 tbsp Cumin Seeds
1 Whole Dried Chilli, cut into 3 pieces
1 Cinnamon Stick, 5cm piece
4 Medium Tomatoes, roughly chopped
600ml/ 1 pint hot Lamb Stock
60ml/ 4 tbsp Fresh Coriander, chopped
75ml/ 5 tbsp Vegetable Oil
Salt
To Serve
Rice and Naan Bread
Method
In a dry frying pan, roast the whole chilli and cinnamon stick over a low heat until lightly browned. Set aside to cool. Repeat with the cumin and coriander seeds then crush with the cinnamon and chilli in a pestle and mortar.
Heat the oil in a heavy-based pan on a high heat. Add the mutton and seal well. Maintaining the heat, add the red chillies and cinnamon and stir-fry for one minute. Add the onions and stir-fry with the mutton, stirring constantly until the onions are softened. Add a little water to clean the bottom of the pan.
Add the ginger and garlic and stir-fry for a couple of minutes over a medium heat. Add enough stock to just cover the mutton and keep the pan covered. Add salt and simmer the mutton for 1 hour. Add the tomatoes and cook for a further hour or until the mutton is tender.
Before serving, check the seasoning and stir in the fresh coriander. Serve with rice and naan bread.
Source: Mutton Renaissance
