Most of my readers are still reeling over the ‘Vegemite Masala’ – a total fusion affair for many. So I decided on something more traditional today.
Gosht Durbari or a wickedly rich, intensely flavourful, deep dark lamb curry. Not sure if the Oz heat can take this curry but my ‘winter wonderland’ friends will thank me for this.
The star ingredient of this dish is the fried onions; this makes the curry so intensely rich and flavourful. I would definitely suggest making fried onions from scratch instead of the store bought fried shallots. Way different in flavour….believe me, I have tried both versions. Fried onions may take some time but that’s the only real job in this otherwise simple dish.
Spices are minimal, just there to add layers of flavour without much heat. A dish that works if you have non-Indian friends at your dinner table who love a good curry but can’t handle too much heat.
Make sure you get lamb or mutton on the bones as it imparts most flavour to the dish. And this curry is best paired with flatbreads or layered rotis with a yoghurt dip/raita on the side to cut through all that richness.
So put on your aprons and let’s get cooking Gosht Durbari or a delicious lamb curry slow cooked with yoghurt, fried onions and spices.
Recipe adapted from a similar version by Jaspreet Nirula
- 1 kg lamb (on the bone); cut into medium-sized pieces
- 1 cup thick plain yoghurt/curd
- 3-4 tbsp ghee/clarified butter
- 1 ½ inch ginger; julienned
- 1 tsp Kashmiri chilli powder
- 1 tbsp red chilli powder
- Salt, to season
- For the spice paste:
- 3 tsp cumin seeds
- ½ cinnamon bark
- 5 cloves
- 1 black cardamom
- 8 black peppercorns
- 2 tsp coriander seeds
- A pinch of asafoetida/hing
- A pinch of nutmeg, grated
- 4 medium red onions; finely chopped
- Vegetable oil, to fry the onions
- Ginger juliennes; for garnish
- Fresh coriander leaves; finely chopped for garnish
- Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.
- To prepare the spice paste, dry roast the whole spices till fragrant, cool and grind to a fine powder. Mix with the other spice powders and make a paste with a bit of water.
- Now take a heavy, deep bottomed vessel and heat ghee. Add the lamb along with yoghurt, chilli powders, ginger and salt. Cook on medium heat for about 5 minutes.
- Next add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.
- After 20 minutes, add ¾ ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.
- Check and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.
- Serve hot with flat breads, parathas or rotis.