Rara Gosht (Punjabi Minced and Diced Lamb Curry)

Ingredients

• 300 g lamb mince
• 400 g diced lamb shoulder
• 2 onion, finely chopped
• 6 garlic cloves
• 20 g fresh ginger, grated
• 250 g tomatoes, finely chopped
• 1 tsp ground turmeric
• 1.5 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 tbsp ghee
• 10 g fresh coriander, chopped

Method

1. 1

   Heat the ghee in a large heavy pan and brown the diced lamb shoulder for 8 minutes on all sides, then set aside.

2. 2

   Add the chopped onion to the same pan and cook over medium heat for 10 minutes until golden, then add the garlic and ginger and cook for 1 minute.

3. 3

   Stir in the ground turmeric, chilli powder and ground coriander, then add the finely chopped tomatoes and cook for 8 minutes until softened.

4. 4

   Return the diced lamb to the pan with 250ml water, cover and simmer over low heat for 45 minutes until almost tender.

5. 5

   Stir in the lamb mince, breaking it up as it goes in, and simmer uncovered for 10-12 minutes until the mince is cooked through with no pink remaining and the sauce has thickened around both textures of lamb.

6. 6

   Stir in the garam masala, scatter with the chopped coriander and serve with rice or flatbread.