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RECIPE OF THE MONTH
Seyal Gosht
(Sindi Bombay)
Slow cooked
with Onions in Yoghurt.
This Sindhi
dish is cooked in onions and herbs without the addition of water (the
meaning of Seyal). Lamb is braised in lots of chopped onions, tomato
and yoghurt and flavoured with whole and ground spices and herbs. It
has a wholesome flavour with a thick-textured gravy. It is best eaten
with rotis or on slices of bread to soak up the thick onion
sauce. If you prefer to eat it with rice make a pulao. This dish
is great for Sunday lunch or a brunch.
Required ingredients:
(to serve 6)
1kg (2 ¼ lb.) Lamb, mixed chops &
stewing lamb |
|
850g (1 ¾ lb.) onions chopped ½ cups full fat yoghurt |
| 450g (1lb)
tomatoes |
|
2 cups
fresh dhunia leaves |
| 3 green
chillies |
|
4 cinnamon
or bay leaves |
| 6 green
cardamom pods |
|
2 black
cardamom pods large |
| 6 cloves |
|
1 blade
of mace |
| 12 peppercorns |
|
1 teaspoon
of green cardamom powder |
| 1 teaspoon
caraway seeds |
|
2/3
cup oil |
6 teaspoons
of chopped fresh ginger
6 teaspoons
chopped garlic |
|
2 teaspoons
red chilli powder of paprika if you require a milder dish |
| 5cm (2in)
cassia or cinnamon stick |
|
½
teaspoon turmeric powder |
| 4 ½
teaspoons coriander powder |
|
Salt to
taste |
| 2 teaspoons
cumin powder |
Method
- Purée
the tomatoes in a blender and transfer to a bowl, and then purée
the onions and place in a bowl.
- Blend in
processor the green chillies, yoghurt and Dhunia (coriander leave).
Marinate the meat in this mixture for minimum one hour.
- If you do
not enjoy eating whole spices in your food you can make a bouquet
garni by tying the bay leaves, cardamoms, black peppers, mace cloves,
cinnamon in a little cheesecloth.
(Remember to
remove the bag after cooking)
- Heat half
the oil in saucepan, add puréed onion and cook over a moderate
heat for approximately 20 minutes, one needs to reduce the moisture,
stir from time to time.
- While you
are cooking the above you can fry the whole spices (or bouquet garni)
in the balance of the oil. After 2 minutes add the garlic and ginger,
followed 2 minutes later by the coriander, cumin, turmeric and red
chilli powders and 3 tablespoons of water. Stir well to blend in the
spice with the oil. Sauté for a further 2 minutes and add to
the onion mixture.
- To this add
the puréed tomato and sauté for another five minutes.
- Remove from
the heat and add to the meat and yoghurt and marinate for another
hour.
- Mix in 2
teaspoons of salt well and cook on high for 5 minutes to seal the
meat juices in. Now cook slowly on low heat until meat is tender.
You can if preferred cook this in an earthenware casserole in a pre-heated
oven at 160°C /Gas Mark 3/ 325°F for approximately 1 ½
hours.
- For a wonderful
aroma sprinkle the crushed caraway seeds and the cardamom powder over
the food before serving.
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