Tamatar Gosht
Tamatar Gosht, Yellow Cauliflower Rice and Cucumber Raita
I‘ve been watching Rick Stein’s India series recently – a fascinating series documenting cuisines and recipes from all over India. It reminded me that I don’t often cook up a curry, mostly because I haven’t the foggiest what to do with all the spices despite usually having a cupboard full of them!
Using this enticing Tamatar Gosht recipe by Pukka Paki (which she explains isn’t actually a curry, but more of a stew) as my basic cooking inspiration and method I set myself a kitchen challenge to cook up a tasty curry. Firstly I pulled ALL of my spices out of the cupboard, and did my best to make a reasonable guess at the quantities I could use for my recipe. Turns out I didn’t have every spice I needed from Sumayya’s recipe but didn’t want to be discouraged and not try so I may have free-styled a bit; additionally making use of cardamom for its fragrant flavour and adding some coconut cream, for a richer finish. I didn’t add the tempered spices at the end – but I’m sure it would have added an exquisite taste.
I chose to slow cook my curry to allow the meat to tenderise as much as possible and after 2 hours it was gorgeously soft – though I wish I could have had time to leave it for longer. The flavour was incredible. I chose to serve mine with yellow cauliflower rice – with the turmeric in the rice as well as the curry this is surely as anti-inflammatory as they come!
Oh and in case you were wondering about the etymology tamatar means tomato and gosht = meat.
Tamatar Gosht, with Yellow Cauliflower Rice
Ingredients (serves 3-4)
- coconut oil
- 1 Tablespoon coriander seed
- 12 whole cardamom pods
- tsp turmeric
- tsp ground cinnamon
- tsp ground ginger
- 4 cloves of garlic, minced
- Ground black pepper
- 2 large tomatoes, diced
- 1/2 fresh red chilli, finely sliced
- 800g diced lamb neck fillet
- 2 Tablespoons tomato purée
- 125mls lamb stock (or water)
- 4 Tablespoons of coconut cream (the top bit from a cold can of coconut milk, also available in a small can of pure cream)
- Fresh coriander leaf to finish
- + to serve some yellow cauliflower ‘rice’ (1/4 cauliflower per person sautéed in coconut oil with 1/4 tsp turmeric and a few cardamom pods) and a cooling grated cucumber raita.
Method
- Heat a splodge of coconut oil in a large saucepan, and when hot add in the coriander seed, cardamom pods, turmeric, cinnamon and ginger. When the spices are coated and spluttering add the garlic and cook till it softens.
- Next add the tomatoes and cook for 2-3 mins while they soften/turn in the spices.
- Next add the meat. When it is sufficiently browned on all sides add the tomato purée and keep stirring for around 5 mins as it cooks out.
- Next add the stock and bring to the boil. Then reduce the heat to low, cover the pan and leave for as long as you can bare. Ideally 2-4 hours. Check on it every 30 mins or so and give it a bit of a stir.
- When you’re ready to serve stir through the coconut cream (this bit is optional), season with salt to taste and top with fresh coriander.
what’s your favourite spice combination for a tasty curry?
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