Name: Helly Raichura’s Mughlai lamb curry (kosha mangsho)
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4 - 6
Ingredients: 1.25 kg boneless lamb shoulder, cut into 3cm pieces; 2 tbsp mustard oil; 8 cloves; 6 green cardamom pods; 4 bay leaves; 1 cinnamon quill; 2 large brown onions (about 500gm), thinly sliced; 3 tsp finely grated ginger; 2 garlic cloves, finely grated; 1 tsp each ground coriander, ground cumin and ground turmeric; 2 tsp Kasmiri red chilli powder; 200 gm plain Greek-style yoghurt; Sliced green chilli and steamed rice, to serve; Marinade; 100 gm Greek-style yoghurt; 2 small brown onions, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 tsp ground turmeric; 2 tsp shahi garam masala (see note); Luchi; 250 gm plain flour, sifted; 2 tbsp finely chopped spinach; 1¼ tbsp vegetable oil, plus extra, for deep-frying

“This is a very Mughlai recipe, a cuisine that was introduced to the region after the Mongol invasions in the 1300s, so there is more meat and onions involved,” says Raichura. “It’s basically caramelised onions and meat.” Begin this recipe a day ahead.

Ingredients

1.25 kg boneless lamb shoulder, cut into 3cm pieces

2 tbsp mustard oil

8 cloves

6 green cardamom pods

4 bay leaves

1 cinnamon quill

2 large brown onions (about 500gm), thinly sliced

3 tsp finely grated ginger

2 garlic cloves, finely grated

1 tsp each ground coriander, ground cumin and ground turmeric

2 tsp Kasmiri red chilli powder

200 gm plain Greek-style yoghurt

Sliced green chilli and steamed rice, to serve

Marinade

100 gm Greek-style yoghurt

2 small brown onions, coarsely chopped

2 garlic cloves, coarsely chopped

1 tsp ground turmeric

2 tsp shahi garam masala (see note)

Luchi

250 gm plain flour, sifted

2 tbsp finely chopped spinach

1¼ tbsp vegetable oil, plus extra, for deep-frying

Method

1.For marinade, place ingredients in a blender and blend to a smooth paste. Transfer to a non-reactive container with a lid, add lamb and toss to coat well. Cover with lid and marinate in fridge overnight.

2.For kosha mangsho sauce, heat mustard oil in a large saucepan over medium-high heat until just starting to smoke. Add whole spices and stir until lightly toasted (30 seconds – 1 minute). Add onions, ginger and garlic, and cook, stirring frequently, until onions start to caramelise (5-6 minutes). Scatter over remaining ground spices and cook until spices are fragrant, and onion is lightly caramelised (1-2 minutes).

3.Add marinated lamb to saucepan and cook stirring until lightly browned and coated in onion mixture (6-8 minutes). Stir in yoghurt with 1 litre water and bring to a simmer (3-4 minutes). Reduce heat to very low, cover partially with a lid and cook, stirring frequently, until lamb starts to tenderise (1 hour). Remove lid and cook, stirring frequently, until lamb is very tender, dark brown and sauce has thickened (35-45 minutes); season to taste. If sauce starts to dry out add extra water, a little at a time.

4.Meanwhile, for luchi, in a large bowl, mix flour, spinach, oil, 100ml water and a pinch of fine cooking salt by hand until combined. If dough is too dry, add a little extra water 1 tbsp at a time; knead until dough is firm and smooth (5-8 minutes). Rest dough for 15 minutes. Roll dough into 25gm balls and place on a lined oven trays; loosely cover with plastic wrap and stand for a further 15 minutes.

5.Half fill a large saucepan with extra oil and heat over high heat to 180˚C. Roll each ball of dough to 8cm discs on a work surface. Deep-dry luchi, in batches, turning halfway, until puffed and golden (40 seconds – 1 minute each side). Drain on paper towel.

6.To serve, transfer kosha mangsho to a serving bowl and top with green chilli with luchi and rice on the side.

Shahi garam masala, a spice blend unique to Indian cuisine and culture, is available from Indian grocers and herbies.com.au.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Ingredients

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