Name: Helly Raichura’s Mughlai lamb curry (kosha mangsho)
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4 - 6
Ingredients: 1.25 kg boneless lamb shoulder, cut into 3cm pieces; 2 tbsp mustard oil; 8 cloves; 6 green cardamom pods; 4 bay leaves; 1 cinnamon quill; 2 large brown onions (about 500gm), thinly sliced; 3 tsp finely grated ginger; 2 garlic cloves, finely grated; 1 tsp each ground coriander, ground cumin and ground turmeric; 2 tsp Kasmiri red chilli powder; 200 gm plain Greek-style yoghurt; Sliced green chilli and steamed rice, to serve; Marinade; 100 gm Greek-style yoghurt; 2 small brown onions, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 tsp ground turmeric; 2 tsp shahi garam masala (see note); Luchi; 250 gm plain flour, sifted; 2 tbsp finely chopped spinach; 1¼ tbsp vegetable oil, plus extra, for deep-frying

“This is a very Mughlai recipe, a cuisine that was introduced to the region after the Mongol invasions in the 1300s, so there is more meat and onions involved,” says Raichura. “It’s basically caramelised onions and meat.” Begin this recipe a day ahead.

Ingredients

1.25 kg boneless lamb shoulder, cut into 3cm pieces

2 tbsp mustard oil

8 cloves

6 green cardamom pods

4 bay leaves

1 cinnamon quill

2 large brown onions (about 500gm), thinly sliced

3 tsp finely grated ginger

2 garlic cloves, finely grated

1 tsp each ground coriander, ground cumin and ground turmeric

2 tsp Kasmiri red chilli powder

200 gm plain Greek-style yoghurt

Sliced green chilli and steamed rice, to serve

Marinade

100 gm Greek-style yoghurt

2 small brown onions, coarsely chopped

2 garlic cloves, coarsely chopped

1 tsp ground turmeric

2 tsp shahi garam masala (see note)

Luchi

250 gm plain flour, sifted

2 tbsp finely chopped spinach

1¼ tbsp vegetable oil, plus extra, for deep-frying

Method

1.For marinade, place ingredients in a blender and blend to a smooth paste. Transfer to a non-reactive container with a lid, add lamb and toss to coat well. Cover with lid and marinate in fridge overnight.

2.For kosha mangsho sauce, heat mustard oil in a large saucepan over medium-high heat until just starting to smoke. Add whole spices and stir until lightly toasted (30 seconds – 1 minute). Add onions, ginger and garlic, and cook, stirring frequently, until onions start to caramelise (5-6 minutes). Scatter over remaining ground spices and cook until spices are fragrant, and onion is lightly caramelised (1-2 minutes).

3.Add marinated lamb to saucepan and cook stirring until lightly browned and coated in onion mixture (6-8 minutes). Stir in yoghurt with 1 litre water and bring to a simmer (3-4 minutes). Reduce heat to very low, cover partially with a lid and cook, stirring frequently, until lamb starts to tenderise (1 hour). Remove lid and cook, stirring frequently, until lamb is very tender, dark brown and sauce has thickened (35-45 minutes); season to taste. If sauce starts to dry out add extra water, a little at a time.

4.Meanwhile, for luchi, in a large bowl, mix flour, spinach, oil, 100ml water and a pinch of fine cooking salt by hand until combined. If dough is too dry, add a little extra water 1 tbsp at a time; knead until dough is firm and smooth (5-8 minutes). Rest dough for 15 minutes. Roll dough into 25gm balls and place on a lined oven trays; loosely cover with plastic wrap and stand for a further 15 minutes.

5.Half fill a large saucepan with extra oil and heat over high heat to 180˚C. Roll each ball of dough to 8cm discs on a work surface. Deep-dry luchi, in batches, turning halfway, until puffed and golden (40 seconds – 1 minute each side). Drain on paper towel.

6.To serve, transfer kosha mangsho to a serving bowl and top with green chilli with luchi and rice on the side.

Shahi garam masala, a spice blend unique to Indian cuisine and culture, is available from Indian grocers and herbies.com.au.
Notes

The Gourmet Traveller Team

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Styling by Lee Blaylock