Recipe

Gosht Kali Mirch – Lamb in Black Pepper Curry

The champagne went in the fridge. The quality lamb was acquired. The stage was set for the mid-week girly dinner. Now I needed a recipe to really wow the girls on a Wednesday night.

I chose to dust off one of my Indian cookbooks.

Now, Indian cookbooks are objects of great desire in my home. I purchase many. Mainly to see the spines lined up on the bookshelf. Occasionally I leaf through each recipe. Ogle over the full page of ingredients required. And then stick it back on the shelf.

This time, I decided to put one to better use. Out came this one. It was the photos of the whacky chef with elephants in South India that first attracted me.

But ultimately it was his sister’s recipe for Gosht Kali Mirch or Lamb with Black Pepper that clinched it.

The recipe was simple, used (comparatively) few ingredients and so delicious that I had to restrain myself from eating it all immediately. Not for the faint hearted or chilli challenged mind you.

We’ll see if the girls leave it on the shelf.

 

Ingredients

Feeds 4-6

  • 800gm lamb shoulder, diced with bone
  • 2 small tomatoes
  • 3 medium onions
  • 2 tbsp Greek yogurt
  • 2 black cardamoms
  • 8 green cardamoms
  • 2 x 2″ cinnamon sticks
  • 6 cloves
  • 2 tsp whole black pepper
  • 2 green chillies
  • 2 tsp freshly ground black pepper
  • 4 garlic cloves
  • Half tsp garam masala
  • 3″ fresh ginger
  • 3 tbsp oil

Method

Chop the onion into little pieces and grate or puree the garlic and ginger together. Quarter the tomatoes.

In a large pot, bring the oil to heat over a high flame. When it’s hot, add all the whole spices. As they splutter, mix in the onion, garlic and ginger.

Fry this mixture for about five minutes until it turns a rich golden colour. Then add in the tomatoes, chillies, black pepper and garam masala. Stir for two minutes and as the tomatoes disintegrate, mix the yogurt and the lamb.

Mix the lamb into the masala vigorously. Add a pint of water, cover and cook on a medium flame until the lamb is tender. When it is, raise the heat and reduce the volume of liquid until the oil separates from the curry.

Serve with a squirt of lemon juice and chopped coriander.

 

Comments

11 Responses to “Gosht Kali Mirch – Lamb in Black Pepper Curry”

  1. Susan Moynihan Says:

    July 21st, 2008 at 3:00 pm

    I’ve gotten myself committed to hosting a party for my 10 sisters-in-law so that we can all model saris I brought back from a trip to India. I’m searching for ideas for easy to make Indian dishes for a crowd (30 people altogether), and am enjoying your site and your recipes. Can any of these be made ahead and frozen? This lamb dish sounds delicious and so does your palak paneer. Also, where does one buy paneer?

  2. Mallika Says:

    July 22nd, 2008 at 1:49 am

    Hi Susan

    You can freeze everything apart from rice and potatoes. I always make things in advance, staggered over two three days and stick them in the freezer. This is particularly handy when you’re feeding 10 and sisters in law at that!!

    I buy paneer in my local supermarket (Tesco or Waitrose). You could call to check they stock it. If not, your nearest ethnic store will have loads of it.

    Good luck! And have a fantastic party.

  3. bhags Says:

    July 22nd, 2008 at 6:09 am

    lamb curry seems an awesome idea for a girly night to go with the champagne ….hope u had fun

  4. JennDZ_The LeftoverQueen Says:

    July 22nd, 2008 at 9:39 am

    I love lamb! This looks delicious! Perfect for a girl’s dinner! :) Hope you have a great time!

  5. beth Says:

    July 22nd, 2008 at 1:31 pm

    I don’t use a lot of lamb , but this curry looks fantastic, Im going to bookmark this one. Like the fact there aren’t too many ingredients!!

  6. Christie @ fig&cherr Says:

    July 23rd, 2008 at 10:00 pm

    Wow – so much cardamom – delicious! Just discovered your blog and lovin’ it!

  7. Mallika Says:

    July 24th, 2008 at 7:29 am

    Hi Namesake that’s a neat simple recipe . Love meat with pepper. Good to know you’re over the tummy bug and into hot ( as in spicy) food!

  8. Quick Indian Cooking » Saag Paneer on the road to perfection Says:

    July 25th, 2008 at 3:28 am

    […] drained and shoved the sliced aubergines into the grill. The lamb curry was still partly frozen. Nowhere near ready to be reheated. Then my guests arrived. On […]

  9. tbc Says:

    July 30th, 2008 at 8:52 pm

    OMG! I thought I was the only one who didn’t make use of cookbooks for the purpose that they were intended for- to cook from. Most of the time I’m just admiring how good they look on my black and beautiful bookshelf. :-D

  10. Elisabeth Winkler Says:

    August 8th, 2008 at 11:43 am

    Lamb is a good healthy meat to eat because – unlike pigs and chickens – it is hard to do anything too horrible and intensive to sheep. They just live outside and do their thing. Lamb is the one meat that I feel OK about eating without quizzing (I was going to say “grilling”) the poor waiter/cook about how it was reared.

  11. GOSHT KALI MIRCH / SPICY LAMB IN BLACK PEPPER…& BLOGGERAID | Travelling Secrets Says:

    January 25th, 2009 at 11:38 am

    […] … & she never disappoints! This recipe from her blog is a wonderfully easy lamb dish, Gosht Kali Mirch / Spicy Lamb in Black Pepper that I cooked recently, twice, & I love the flavours that caress this curry. Generous lot of […]

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