Ahuna Gosht Curry - Smoked Lamb Curry

Ahuna Gosht Curry – Smoked Lamb Curry

Atul Kochhar's recipe for Ahuna Gosht Curry (Smoked Lamb Curry) is a flavour bomb. You'll taste cinnamon, cardamom, cumin, coriander, chilli, garlic and many more showstopping flavours! Atul describes this dish that hails from Bihar as a humble, simple dish.

Ingredients

1 tbsp coriander seeds
1 tsp black pepper corns
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp white poppy seeds
1” cinnamon stick
4 cashew nuts (optional)
1 tbsp roasted channa daal
2 black cardamoms
5 green cardamoms
½ mace
4-5 shards of stone flower (optional)
¼th nutmeg, grated

1 Kg Lamb leg, fat trimmed and cut into 1” dices on the bone
200 ml Mustard Oil
2 medium onion, thinly sliced
6 cloves of garlic
1 whole garlic pod
4 dried red chillies – Kashmiri
3 tbsp roasted spice mix
2 tsp red chilli powder
1 tbsp paprika powder
2 Indian bay leaves
1” cinnamon stick
1 tsp black pepper corns
2 black cardamoms
6 green cardamoms
3 green chillies slit
200 gm soft dough

Smoking

Small piece of charcoal
2 tbsp ghee

Garnish

2 tbsp chopped coriander leaves
2 slit green chillies

To serve

600 gm boiled rice

Method

Print Recipe

Pre-heat the oven to 180C.

Roast all the spices under gosht masala in pan over medium heat. Tip them in a blender and make into a fine powder.

In bowl add 150 ml mustard oil, add onions, garlic, 3 tbsp of roasted masala, whole red chillies, chilli powder, paprika powder, black peppercorns, bay leaves, cinnamon and diced lamb. Mix it well.

Add the remaining mustard oil in the casserole and then with a brush smear it well on sides and bottom. Add the lamb mixture into the casserole and apply the lid (preferably one with a small outlet for steam). Seal the pot with the dough and put it in the preheated oven at 180C for 60 – 80 minutes.

Remove the casserole from the oven and cut open the dough to release the lid. Mix the curry well to check that lamb is perfectly cooked. Light the piece of charcoal, place it in a small metal bowl and sit this bowl on the top of the curry, pour the ghee over lit charcoal and cover the lid for 3-4 minutes. Open the lid, remove the charcoal bowl and discard. Mix the curry and serve garnished with chopped coriander and with the steamed rice.