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Cyrus Todiwala’s Masala Nu Roast Gos
Masala Nu Roast Gos
Shank of lamb, which has first been part roasted to seal in the juices, is then simmered in the gravy until tender and juicy. This dish is not spicy but has a delicious onion & tomato based gravy flavoured with whole spices.
Ingredients
2-3 tsb Oil 2cm Cinnamon stick 3-4 green pods of Cardamom 1-2 pods of Black cardamom 1-3 Cloves 2-3 Dried red chillies 3-4 (medium) Chopped onions 2-3 (medium) Shank of lamb (200g-300g each) 1 tsp ground cumin 1 ½ tbsp ground coriander ¾ ground turmeric 1 ½ heaped tbsp Ginger and garlic paste 1-2 large potatoes peeled and cut into large chunks 4-5 chopped tomatoes (with flesh) 1 tbsp chopped fresh coriander Salt (for gravy & a little for sprinkling as desired)
Method
Heat the oil in a hot saucepan until a haze forms on top. Add the cinnamon, cardamom, cloves and red chillies.
As soon as the spices swell and change colour add the lamb and brown well turning occasionally, until browned on all sides.
Alternatively put the shanks in a hot oven at 200o C for twenty minutes or so until browned and sealed well.
When the liquid in the pan has almost dried up, add the chopped onions.
Sauté until soft and brown.
Add the ground spices and the ginger garlic paste dissolved in 250ml of water and stir well.
Cook on a medium flame until the liquid almost dries up and oil begins to surface again.
Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight fitting lid and simmer for 15-20 mins, stirring from time to time and making sure the sides of the pan are clean.
Add the potatoes and mix them in well, then add the tomatoes.
Cover again and simmer until the lamb and potatoes are tender and the lamb is fully cooked.
Check the seasoning and sprinkle with some fresh chopped coriander. Stir some in as well, if youlike, for an extra kick.
