Indian Cuisine with Joyita – LAMB KOSHA (curry)

Serves 4

INGREDIENTS: tsp = teaspoon tbsp = tablespoon 1 cup = 240 ml

To Marinate

1kg Lamb pieces with bone (medium size 4″” x 4″”)

4,5 tbsp Green Papaya ( natural tenderizer 2 tbsp per pound of meat) 

½ ts Salt  ( 1/4 tsp per 2 tbsp of green papaya paste)

½ ts Turmeric Powder

½ ts Kashmiri Chilli Powder

100 gr Thick Yoghurt 100  

1 Red Onion 

2 Garlic cloves

Blend the onion, garlic yoghurt, turmeric and kashmiri red chilli powder

Tempering 

6 Black Peppercorn 

2 Black Cardamom 

4 Green Cardamom 

3 Cloves 

2 Pieces Cinnamon  ( 1 inch each)

Curry 

400 gr Onion  400, sliced

4 Garlic cloves, chopped

1 tbsp Ginger  paste

1-2 Green Chillies ( remove seed)

3 gr Cumin Powder 

3 gr Coriander Powder

3 gr Kashmiri red chilli powder

¼ ts Garam Masala powder

1 ts Salt 

1 ts Sugar

1 ts Clarified Butter ( Ghee) 

5 tbsp Mustard Oil to cook

DIRECTIONS 

• Remove the blood stain from the lamb if any as shown in the class

• Cut slice of the green Papaya. Wash it nicely. Blend to make a paste with the skin. If required add little water. Add 1/2 tsp salt to the 4,5 tbsp of the green papaya paste.

• Add to the cleaned lamb and keep aside for 20 minutes.

• Blend the onion, garlic, yoghurt, turmeric and kashmiri red chilli powder. Add this to the lamb and keep for 4-6 hours for best results. In class we can keep for 30 minutes.

• Heat oil in a deep frying vessel (or any deep pan). Add the sugar. Wait to caramalise. Add all the items under “ Tempering’.

• Now add the sliced onion and chopped garlic. Sprinkle the salt.

• Fry the onions till brown. Please do not rush here. Might take 10-15 minutes.

• Add the ginger paste and the chopped green chilies.

• Add the coriander powder, cumin powder and kashmiri chilli powder with 100 ml water.

• Add this to the fried onion.

• Mix well and add the marinated lamb. 

• Mix nicely and cook in medium heat for 15-20 minutes uncovered ( the lamb will turn brownish)

• Add one cup of hot water into the lamb. Mix well, cover and cook on low flame until cooked thoroughly. Keep checking to make sure that the meat don’t stick.

• Add the garam masala powder.  Check the salt and add the ghee.

• Serve hot with puri, rice, paratha etc.