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Lamb cooked with tomatoes & aromatic spices

Lamb cooked with tomatoes & aromatic spices

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A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in about 2¼ hours
  • More effort
  • Serves 6

This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and
basmati rice

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal290
fat14g
saturates5g
carbs11g
sugars0g
fibre2g
protein29g
low insalt0.4g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 6 cloves
  • 1 cinnamon stick, broken in half
  • 4 bay leaves
  • 2 medium onions, sliced
  • 800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
  • 2 garlic cloves, crushed
  • 4cm piece of fresh root ginger, peeled and cut into fine matchsticks
  • 1 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp turmeric
  • 2 medium potatoes, peeled and each cut into 4-6 chunks
  • 400g can chopped tomatoes

To serve

  • 150g carton low fat natural yogurt
  • 2 tbsp chopped fresh coriander leaves

Method

  • STEP 1

    Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.

  • STEP 2

    Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.

  • STEP 3

    Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)

  • STEP 4

    If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Goes well with

Recipe from Good Food magazine, March 2003

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A star rating of 4.3 out of 5.11 ratings
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