Timatar gosht

Timitar gosht (Hyderabadi Lamb with Tomatoes) is a nice spicy lamb curry that is fairly easy to make providing you have the spices to hand. Try it with shoulder of mutton if you can obtain it.

Timatar gosht

Timitar gosht, before the simmer
Servings:	Serves 4
Calories per serving:	578
Ready in:	1 hour 20 minutes plus 1 hour marinading
Prep. time:	15 minutes
Cook time:	1 hour 5 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Currilicious! 5/5 Colourful and tasty. The Judge

Timitar gosht, the ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 560g (1 ¼ lb) shoulder of lamb, trimmed of fat and cut into cubes
• Juice from 1 lime
• 6 fat cloves of Garlic, peeled and crushed
• 2.5 cm piece of ginger root, peeled and grated
• 1.5 teaspoons cumin seeds, ground to a powder
• ½ teaspoon turmeric powder
• 1.25 teaspoons sea salt
• 3 tablespoons ghee or groundnut oil
• 2 large onions, peeled and finely chopped
• 1 450 g can peeled tomatoes
• 3 to 6 fresh green chillies, cut into rings
• 15 basil leaves, torn or chopped
• Small bunch of coriander leaves, chopped

Method

1. In a bowl, add the meat, garlic, ginger, turmeric, cumin, lime juice and 1 teaspoon of sea salt. Mix well and refrigerate for an hour or so to marinade.
2. Heat the oil in a wok and fry the onions for 5 minutes or until just browning.
3. Turn up the heat, add the meat with marinade and stir-fry for a few minutes. Reduce the heat to a simmer, cover and cook for 10 minutes, stirring now and then.
4. Add the tomatoes, remaining salt, chillies and coriander and simmer gently, covered, for 50 minutes, stirring now and then.
5. Add the basil leaves, stir well and serve.

Chef's notes

To pad this out, I also added a portion of frozen butternut squash, extra liquid squeezed out. A few teaspoons of brown sugar made this dish perfect. Test, taste and adjust to suit your preference.

Serving suggestions

Serve with plain boiled rice and nan breads.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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