Recipe courtesy of Cyrus Todiwala

Lamb with Whole Spices and Onions: Kharu Gos

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

2 to 3 tablespoons sunflower oil

One 3/4-inch piece cinnamon stick

3 to 4 green cardamom pods

1 to 2 black cardamom pods, if available

2 to 3 garlic cloves

2 to 3 dried red chiles, torn or snipped into pieces

2 onions, chopped

1 pound boned leg of lamb, cut into 3/4-inch cubes (ask your butcher to saw up the bone and give it to you)

1 tablespoon ground cumin

1 1/2 teaspoons ground turmeric

1 heaping tablespoon Ginger/Garlic Paste, recipe follows

Salt

1 to 2 large waxy-style potatoes, peeled and cut into large chunks

1 tomato, chopped, optional

Chopped fresh cilantro leaves, for garnish

Directions

  1. Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean. 
  2. Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and sprinkle with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick. 

Ginger/Garlic Paste:

  1. Ginger/garlic paste forms the basis of most of India's cooking. In many recipes in this book I have listed finely chopped garlic and ginger separately to make life easier. However, in some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together. 
  2. To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.