Slow-cooked mango lamb gosht recipe

Prep time: 10 minutes| Cooking time: 1 hour 15 minutes Three to four

Prep time: 10 minutes | Cooking time: 1 hour 15 minutes

SERVES

Three to four

INGREDIENTS

  • 200g ripe mangoes
  • 6 tsp sunflower oil
  • 1 tsp cumin seeds
  • 10g fresh garlic, grated
  • 10g fresh ginger, grated
  • 250g white onions, finely chopped
  • 100g fresh tomatoes, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 2 tsp garam masala
  • 1 tsp fennel seeds, crushed
  • 2 tsp chilli powder
  • 600g diced boneless lamb
  • 100ml water
  • 100ml coconut milk
  • A sprinkling of chopped fresh mint

METHOD

  • Peel the mangoes, cut away all the flesh and dice it into chunks. Set aside.
  • Heat the oil in a heavy-based pan over a medium heat and add the cumin seeds. Once they start to sizzle, add the garlic and ginger and cook for 30 seconds.
  • Add the chopped onions and cook for six to seven minutes. Add the chopped tomatoes and cook for a further 12 minutes, stirring, so the onions don’t burn.
  • Add the turmeric, salt, garam masala, fennel seeds, chilli powder and mango chunks, mix well, and cook for a further five minutes.
  • Add the diced lamb and cook over a high heat for five minutes, then add the water and coconut milk. Stir everything together and lower the temperature, before covering the pan with a lid and cooking for 45 minutes or until the meat is tender. Serve scattered with mint, with Indian flat breads or rice.

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