Sindhi Gosht
Author: Rina • Posted on: 2025-09-07
Description
This is a marvellous dish from the west coast of India, found in Madhur Jaffrey's An Invitation to Indian Cookery. It needs a liquidiser/ blender. The meat is marinated for a few hours and then cooked down with the addition of more spices so it doesn't take too long to make after the resting time. Honestly it will be one of the best lamb curries you ever tasted. If you are in London the best place to get the meat will be a large Turkish food shop or Middle Eastern grocery shop. Serves 6.
Ingredients
- 1 kg boneless meat from lamb leg or shoulder.
- 2 medium sized onions, peeled and coarsley chopped
- a piece of fresh ginger, approx 5cm long and 2cm wide, coarsely chopped
- 6 large or 10 smaller cloves of garlic , peeled and coarsely chopped
- 1 heaped tablespoon freshly ground coriander seeds
- 2 heaped teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/8-1 teaspoon chilli powder to taste
- 4 fluid oz red wine vinegar
- 1 teaspoon salt
- 2 teaspoons whole fennel seeds
- 1 teaspoon kalonji (black onion seeds)
- 5 tablespoons good vegetable oil, preferably cold-pressed rapeseed oil
Instructions
Remove most fat and tissue from the cubes of meat.
In the container of a blender place the chopped onions, ginger, garlic, coriander, cumin, turmeric, chilli powder, vinegar and salt. Blend at high speed until you have a smooth paste.
Pour paste into a bowl large enough to contain the meat, prick the meat with a fork or skewer and place in the marinade. Mix well and cover and leave for 3-4 hours. (Put in fridge if it's a very hot day, otherwise leave at room temperature).
After the meat has marinated pour contents of bowl into your cooking pot. Add the fennel and onion seeds, bring to the boil then cover and lower heat and simmer about 1 hour.
Lift off cover. Taste to check the salt and add a little more if you need to. Raise the heat and boil rapidly until most of the liquid evaporates. You will need to stir more frequently as the liquid diminishes. Now add the oil and keep stirring and frying over a medium flame. This dish must be "dry" i.e. a thickish sauce should cling to the meat, which browns as the liquid cooks down. Be careful not to break meat pieces as you stir.
Serve with rice, parathas or pooris or any kind of rice, peas, okra, beans or cabbage and some sort of yoghurt dish such as raita.
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