Lamb With Whole Spices (Kharu Gos)

Name: Lamb With Whole Spices (Kharu Gos)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tablespoons canola or vegetable oil; 3 small pieces Cassia bark (also known as Indian cinnamon) or 3/4-inch piece cinnamon stick; 4 green cardamom pods; 2 black cardamom pods, or 2 more green cardamom pods; 3 whole cloves; 1 to 3 large dried red chilies (depending on heat), in pieces; 2 small onions, diced; 1 pound boneless leg of lamb, trimmed and cut into 3/4-inch chunks; 1 tablespoon ground cumin; 1 1/2 tablespoons ground coriander; 1/2 teaspoon ground turmeric; 1 1/2 tablespoons Ginger-Garlic Paste (see recipe); 1 teaspoon salt, plus more to taste; 2 baking potatoes, peeled and cut into large chunks; 1 medium tomato, chopped, or 1/2 cup canned chopped tomatoes; Chopped cilantro for garnish

Recipe from Cyrus Todiwala

Adapted by Jonathan Reynolds

Total Time: 1 hour 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; The Ginger Man

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Ingredients

Yield:4 servings

2tablespoons canola or vegetable oil
3small pieces Cassia bark (also known as Indian cinnamon) or ¾-inch piece cinnamon stick
4green cardamom pods
2black cardamom pods, or 2 more green cardamom pods
3whole cloves
1 to 3large dried red chilies (depending on heat), in pieces
2small onions, diced
1pound boneless leg of lamb, trimmed and cut into ¾-inch chunks
1tablespoon ground cumin
1½tablespoons ground coriander
½teaspoon ground turmeric
1½tablespoons Ginger-Garlic Paste (see recipe)
1teaspoon salt, plus more to taste
2baking potatoes, peeled and cut into large chunks
1medium tomato, chopped, or ½ cup canned chopped tomatoes
Chopped cilantro for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil until very hot in a large saucepan. Add cinnamon, cardamom pods, cloves and chilies. When spices swell, add onions and cook, stirring, until well browned.
Step 2
Add lamb and brown on all sides, 5 to 10 minutes. Mix the cumin, coriander, turmeric and ginger-garlic paste with ¼ cup water and stir in. Add salt and more water to just cover the lamb. Cover and simmer for 30 minutes, stirring occasionally.
Step 3
Stir in potatoes and tomato. Cover and simmer until the potatoes and lamb are tender, 30 to 40 minutes. Add more salt to taste. (The dish can be made several hours beforehand and reheated.) Garnish with cilantro.