Indian Meat Recipes - Lamb and Corn Curry (Makai Gosht) Recipe

Ingredients

• 3 tablespoons coriander seeds

• 2 tablespoons ghee or oil

• 2 medium onions, diced

• 2 tablespoons grated ginger

• 6 cloves garlic, minced

• 2 cloves

• 2 green cardamom pods, bruised

• 1 cinnamon stick (1/2 in/1 cm)

• 1 blade mace

• 1 lb (500 g) boneless lamb, cubed

• 3 green chilies, deseeded and minced

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground red pepper

• 1 1/3 cup (200 g) fresh or frozen sweet corn kernels

• 1 cup (250 g) yogurt

• 1 teaspoon salt

• 3 tablespoons unsalted, roasted cashew nuts, soaked and ground to a paste (optional)

• 1/3 cup (90 ml) cream

• Fresh coriander leaves (cilantro), to garnish

• Finely shredded ginger, to garnish

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Method:

1. Dry-roast the coriander seeds in a wok, stirring continuously for 1 to 2 minutes until fragrant. Cool, then grind to a powder in a blender or mortar and pestle.

2. Heat half of the ghee or oil and stir-fry the onion, ginger and garlic until the onion is almost transparent. Place in a blender or food processor and grind to a paste, adding water if necessary. Set aside.

3. Heat the remaining ghee or oil and stir-fry the cloves, cardamoms, cinnamon and mace. Add the lamb and stir-fry until slightly browned. Mix in the onion paste, green chilies, turmeric, red pepper and ground coriander. Stir for about 5 minutes until the oil separates.

4. Add the fresh or frozen sweet corn kernels (if using canned sweet corn, add 5 minutes before the end of cooking time), yogurt, enough water to just cover the meat, salt and the cashew-nut paste.

5. Simmer uncovered for 1 hour or until the meat is tender and the gravy has thickened. Add the cream, heat through and serve sprinkled with coriander leaves and ginger shreds.