Super so sorry the time has just run away with me today! Ok so for #FridayCurryClub this week I thought we would go with a lamb dish and this is my Masala Gosht, I cook it on the bone so in this recipe use lamb chops but if you prefer boneless go with neck fillet it will be delicious! For a vegan option yo can miss the yoghurt out or use coconut cream instead. This will be great with jackfruit, a good root vegetable - celeriac or swede or aubergine. Because the lamb will take a while to cook through and turn succulent I thought a dry moong dhal dish would be so good to go with this. All you need to do is grab the ingredients below and join me here at 6.15GMT on Friday night! So this is what you will need: Ingredients Masala Gosht: 1 tbsp rapeseed oil 1kg lamb chops, trimmed 2 large onions, peeled and roughly diced 3cm piece ginger, grated 6 cloves garlic, peeled 1 tsp chilli powder 1 tsp turmeric 1 heaped tsp cumin seeds, crushed 2 tsp coriander seeds, crushed 2 tsp Kasoori methi 1 tsp salt (or to taste) 200g plum tomatoes 145ml Greek yoghurt, beaten Large handful fresh coriander, chopped 1 tsp garam masala 2 green chillies, sliced Sooka Moong dhal: You will need a pressure cooker or you will need to pre cook your moong dhal 200g whole moong dhal 1tbsp oil ¼ tsp mustard seeds ¼ tsp cumin seeds ¼ tsp asafoetida ¼ tsp turmeric 1 tsp chilli powder 1 tsp coriander seeds, crushed 2 tsp lemon juice Pinch of sugar Fresh coriander Who is up for it?

Posted by Hari Ghotra at 2021-02-10 20:10:25 UTC