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Recipe for Lamb Kinross GoshtClick image to enlarge

Recipe for Lamb Kinross Gosht

Recipe for Lamb Kinross Gosht

(Ref: RCP041)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00


Takes a little longer than the other Purkan Curry Paste recipes, however it's well worth the time and effort!...



Preparation Time:

2 hours 10 mins

Cooking Time:

60 mins


Boneless Lamb Shoulder, cubed and fat removed - 700 g
 Juiced Lemons - 2
 Onions, finely sliced - 1
 Fresh Garlic, finely sliced - 2 cloves
 Panch Puran - 1 tbsp
 Indian Bay Leaf - 2
 Curry Leaves - 12
 Chat Masala - 2 tsps
 Chopped Tomatoes - 400 g tin
 Olive Oil - 3 tbsps
 Price's Spices Purkan Curry Paste - 2 tbsps
 Pipers Potion - 2 tbsps


• Prepare the lamb if on the bone and cube, remove the fatty parts and leave as little fat as you can to keep this healthy.

• Combine the Purkan Curry Paste, Pipers Potion, lemon juice and cubed lamb in a non-metallic bowl. Stir well and place in the fridge for a minimum of 2 hours to let the flavours marinade into the meat.

• Place a karhai or good-sized, heavy-based sauce pan over a high heat, add the olive oil, onion and garlic, fry until the onions and garlic turn opaque and start to become golden brown.

• Add the Indian bay leaves and panch puran to the hot oil, stir constantly until aromatic.

• Now add the meat to the pan, being careful not to splatter the hot oil on yourself. Fry the meat in the hot scented oil until browned.

• Add the chopped tomatoes along with the curry leaves and chaat masala. Cover and simmer for 60 minutes.

• Serve with your choice of rice, naan or chapatis...

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