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Recipe for Lamb Kinross Gosht

(Ref: RCP041)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): £0.25

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Recipe


Takes a little longer than the other Purkan Curry Paste recipes, however it's well worth the time and effort!...
Serves:	4
Preparation Time:	2 hours 10 mins
Cooking Time:	60 mins
Ingredients:	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
Method:	• 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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