Gosht Beliram With Kefir Yogurt

What you’ll need:

Serves 6

For the marinade:

• 1 kilo of lamb leg – cleaned and cut into pieces – ask the butcher to throw the bone in too
• 3 heaped tbsps of Tims Dairy Natural Kefir
• 2 heaped tbsps chopped ginger
• 2 heaped tbsps chopped garlic
• Green chillies to taste
• 1 heaped tsp turmeric
• 1 heaped tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 tsps kashmiri chilli
• 2 tsps garam masala
• 1 cup fried onions – make your own or shop bought

How to do the marinade:

Mix all the ingredients together and refrigerate until needed, for a minimum 3 hours and remove 30 minutes before you plan to cook

What you’ll need for the sauce:

• 1 tbsp ghee
• 1 tbsp mustard oil
• 2-inch piece of cinnamon stick
• 2 bay leaves torn into pieces
• 4 green cardamom
• 1 tbsp cumin seeds
• 1 tbsp crushed coriander seeds
• 2 large onions diced finely
• 300g plum tomatoes – pureed in a blender or mashed
• 2 large potatoes – cubed and par-boiled – this is optional
• A handful of chopped coriander leaves to garnish

How to do it:

1. Heat the oil and ghee in a deep heavy based pan on a medium low heat and once warm add the cinnamon, bay leaves, cardamom and cumin and coriander seeds

2. When the seeds begin to splutter in the pan add the diced onions and sauté on a medium heat until they are caramelised and brown in colour

3. Now add the marinated meat to the pan and turn the heat up to high as you fry the meat for a few minutes

4. Turn the heat to low and cover and cook for 30 minutes

5. Pour on the tomatoes stirring in well and fry on high heat for about 3 minutes, then lower the heat and cover and cook for a further 30 minutes

6. If you feel the sauce is drying out in the pan then add a little boiled water from the kettle to loosen it up

7. Once the meat is almost cooked through, add the potatoes and cover and and cook on a low heat until the meat is tender, stirring regularly.

8. Garnish with the chopped coriander and serve with roti, naan or rice