RCI Hyderabad: Murgh/Gosht Tamatar (Lamb/Chicken with tomatoes)

Regional Cuisines of India (RCI) is the blogging event started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. It’s been a while since I had time to take part in what is probably my favourite event. This month we’re exploring the cuisine of the princely state of Hyderabad. Our host this month is Mona, from Zaiqa.

I know I should be making a byriani, the celebrated dish of the Royal Hyderabad, for this event. But the time is a little tight, so my second entry for this event is a simple, light and aromatic lamb curry with tomatoes, coriander and curry leaves. I made it twice in the last two weeks, the second  time with chicken (see photo). I think I prefer it with lamb, though. It goes really well with Hyderabadi Coriander and Mint Chutney.

 

 

 

Hyderabadi Lamb with

Tomatoes

 

(Timatar Gosht)

 

SOURCE: Madhur Jaffrey’s ‘The Ultimate Curry Bible’

PREPARATION TIME:10 – 15 min

COOKING TIME: 1 – 1.5 h 

CUISINE: Indian – Hyderabadi

SERVES: 2

Ingredients:

500 g boneless lamb, cubed

1 tbsp fresh ginger, peeled and finely grated

6 cloves of garlic, peel and crushed

1 1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp salt (or according to taste)

3 desert spoons of ghee

210 g chopped yellow onion

1 can tomatoes (or 450 g fresh tomatoes, peeled and crushed)

6 green chilies, chopped

15 – 20 fresh curry leaves

2 – 3 tbsp fresh coriander, chopped

 

Method:

1. Marinate the meat with garlic, ginger, cumin, turmeric and some salt for 30 minutes or longer.

2. Meanwhile, prepare the onions. Then, heat the oil to high medium heat. When hot (it sizzles when you put a wooden spoon in it), add onions and fry until brown.

3. Add the meat with its marinade and stir-fry for a minute or two. Cover, reduce heat to medium-low and cook in its juices for another 8 – 10 min. Keep an eye on the pot, so the meat doesn’t burn. If it starts sticking badly, add a little water to the pan and stir.

4. Now add the tomatoes, the chilies, the curry leaves and coriander and bring to simmer. Cover and reduce heat to low, then cook for another 30 – 40 min or until the meat is done, and the tomatoes turned into a dark, luscious, thick sauce. Serve with rice or roti.

 

Notes

It’s worth seeking out fresh curry leaves (though use dried curry leaves, if you have to), because they make a difference to the flavour.

I might try this with fresh tomatoes next time.

The chilies are boiled in the sauce and therefore very very mild. I loved biting into them, though. I think I’ll try and add a few more next time, to add more heat to the dish.   

 

IMG_0090

  Murgh Timatar – For the chicken version (pictured above), replace the lamb with the same amount of chicken. I used chicken thigh.

 

REMINDER: Eating with the Seasons – September

Join me!

EATING WITH THE SEASONS

  • Go and find out what’s in season where you live in SEPTEMBER.
  • You can choose: fruit, vegetables, fish, meat.
  • Write a post/text if you are a non-blogger containing a recipe and/or information about your chosen seasonal item. You may post more than one recipe.
  • Post it and email it to me before 15 SEPTEMBER, and I’ll post a round-up in a few days. The plan is to go from 15th to 15th in the month (eventually), so we have some time to enjoy the recipes for dishes that are in season.

 

To take part: 

Please send an e-mail to maninas [DOT] wordpress [AT] yahoo [DOT[ co [DOT] uk including the following information:

  • your name and country (and town if you wish)
  • your seasonal item
  • name & link to your blog
  • name of your post & link to your post
  • one photograph
  • with ‘Eating with the season’ in the subject line of your e-mail
  • & please link to this post