Lamb gosht (Bengali-style lamb curry)

Instructions

1. For the panch phoron spice mix: Combine all the panch phoron ingredients together and set aside (see Note for storage instructions).
2. For the marinade: Cut the lamb into 4 cm (2 inch) chunks and then add all the other marinade ingredients plus about ¼ cup water. Mix well to ensure it is nicely combined and coats all the meat. Cover and allow to marinade, refrigerated, for 1 hour minimum or overnight for best results.
3. For the curry: Heat the ghee and oil in a large pan over a moderate heat until hot. Add 1 tbsp of panch phoron, the cardamom, cloves and cinnamon and let them sizzle for about 30 seconds.
4. Add the sliced onion and fry for 4-5 minutes until soft. Add the tomato and stir for further 2-3 minutes until it’s broken down a bit.
5. Add the meat and all the marinade and stir well. Cook for 10 minutes, stirring regularly to avoid sticking. Add 2 cups of water and then bring to a simmer. Reduce the heat to low and cover the pan. Cook very gently for 1½ hours, stirring occasionally until the lamb is tender.
6. Remove the lid and turn up the heat a little. Let the sauce bubble energetically and reduce for 5-10 minutes, stirring regularly to avoid sticking. The sauce should be thick and cling to the meat.
7. Remove from the heat and stir in the lemon juice. Sprinkle over the coriander and serve with bread, rice or potato (see Notes).

• The paanch phoron recipe makes more than you need; keep in a sealed bag or airtight jar in a cool cupboard for up to 12 months.
• Goat or lamb meat is good for this curry. Cooking with or without the bone in is OK; for even more flavour and a super-glossy appearance, bone in is the way to go. You might need a little longer to cook larger bone in chunks, so just keep an eye on the water levels and add a little more water if needed.
• The curry will stay fresh in the fridge for up to a week. The flavour only gets better, so try leaving it in there for a day or two before serving of you can stand the temptation! It’s also the perfect curry for freezing (for 3+ months). I will portion mine into servings (1-2 people) and before freezing add about ¼ cup water. This will help avoid the curry drying out when it’s reheated. To reheat, I’ll usually do it in the microwave from frozen for 5-8 minutes, stirring half-way through cooking. If you don’t have a microwave, defrost thoroughly and reheat in a small pan until hot (add a little more water if it reduces too much).
• Serve with Indian breads (roti, paratha, naan etc.) or alongside fluffy basmati rice. I’ll also, from time to time, serve with fried potato slices.
• From time to time, I’ll add 1 cup of frozen peas or cooked green beans at the end of cooking and heat for 1-2 minutes for a vegetable fix.