Kharu gos

A spicy and aromatic slow-cooked Parsee-style braised lamb dish with crisp potatoes from Cyrus Todiwala
By Cyrus Todiwala
Kharu gos
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the ginger and garlic paste

  • 5 cloves garlic, peeled
  • 5 cm piece ginger, peeled

For the braised lamb

  • 2-3 tbsp sunflower oil
  • 3 cm piece cinnamon sticks
  • 3-4 green cardamom pods
  • 1-2 black cardamom pods
  • 2-3 cloves
  • 2-3 dried red chillies, broken into pieces
  • 2 medium onions, chopped
  • 500 g diced leg of lamb, boned reserved and chopped if possible
  • 1 tbsp ground cumin
  • 1½ tbsp ground coriander
  • ½ tsp ground turmeric
  • 1 tomato, chopped (optional)

For the potatoes

  • 2 large potatoes, peeled, cut into large chunks
  • sunflower oil, for deep-frying

To serve

  • 1 large handful coriander, chopped
  • plain steamed rice

Tips and Suggestions

Ask your butcher to cut the leg meat into 2-3cm pieces for you, and to cut up the bones.

Method

1. For the garlic and ginger paste: tip the garlic and ginger and into a mini food processor. Pour in 2-3 tablespoons water and blend to a smooth paste, adding more water if necessary. Set aside. (Any paste not used in this dish can be stored in the fridge, covered with a thin layer of oil, for 1 week).

2. For the braised lamb: heat the oil in a heavy casserole over a medium-high heat until the oil starts to shimmer, then tip in the cardamom pods, cloves and chillies (take care as the spices may spit when added to the hot oil). Fry the spices for 1-2 minutes, until the chillies puff up and the spices become aromatic

3. Stir in the onions and fry for about 5 minutes, until they turn a deep golden-brown colour.

4. Add the lamb (and lamb bones, if using) and fry for 3-4 minutes, stirring once or twice, until browned all over. Pour in 200ml water then stir in 1 heaped tablespoon of the ginger and garlic paste and the ground spices. Cook, stirring occasionally, until the liquid has evaporated. Season with salt.

5. Pour in enough fresh water to just cover the lamb and bring to the boil. Reduce the heat to low, cover and simmer gently for 45 minutes. Check the lamb every 15 minutes to make sure there is enough liquid and top up with a little boiling water if necessary.

6. After 45 minutes stir in the tomato, if using, then cover and simmer for a further 45 minutes, or until the lamb is tender.

7. For the potatoes: par-boil the potato chunks in a saucepan of salted water until just fluffy, then drain thoroughly. Heat the oil in a deep-fryer and, when hot, carefully add the potatoes to the oil and fry until light golden. Remove from the oil then repeat the frying process once or twice, until the potatoes are crisp and golden brown on the outside and fluffy on the inside. Drain and season with salt.

8. To serve, stir half of the coriander into the lamb and taste for seasoning. Sprinkle over the remaining coriander and serve with the crisp potatoes and rice.

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