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Everyone loves a curry! It’s a fact, Britain is a curry loving nation and no wonder, we have so many curry houses here in the UK which offer so many mouthwatering dishes on their menus! We all know and love the dishes that most curry houses will offer; Tandoori, Dopiaza, Dhansak, Korma, Makhani etc etc, all these dishes can be cooked with chicken, lamb or vegetables and whilst eating out is always a treat, nothing quite beats a home cooked curry. In my humble opinion restaurant food is restaurant food, home cooked food is just something else. This is the reason why you’ll never see this Gosht & Mula Curry (Mula is what we call it in Bengali, it is also known as Mooli/Daikon) in any curry house.
If you want to get a real taste of what Desi people eat in their homes you need to start cooking the way we do! This curry is one such dish that Bengalis like myself will cook at home, it’s slightly different to my Classic Lamb & Potato Curry, but is equally as delicious. Lots of people who follow me on Instagram requested a recipe showing them how I utilise my pressure cooker, in this video I have shown you how I use the pressure cooker to speed up the cooking process. Pressure cooking the lamb for 30 minutes means this curry can be cooked in 1 hour, as opposed to 1.5 – 2 hours in a standard saucepan. I only use the pressure cooker up to the point the meat has become tender enough to have oil and spices added to it, after this I transfer the contents to a standard saucepan and finish off cooking as normally. There are other options for how you can use your pressure cooker, this is simply my way.
As I always say, you can follow this recipe through and replace the mula with another vegetable of your choice if you’re not keen on it. Panch phoran (puran) is usually sold as a blend of five whole seeds (fenugreek, cumin, nigella, fennel and black mustard seed) and I buy this and usually grind it for adding to my curries. The aroma this spice blend gives lamb, chicken and even fish, is unbelievably good, just try adding a small amount to your cooking if you’ve never tried it before and see the difference it can make to a dish. Grinding the seeds makes the blend more potent and means you don’t bite into the seeds once the curry is cooked. If however you find sourcing this spice difficult, leave it out.
IMPORTANT: Please read the manufacturers instructions carefully BEFORE operating your pressure cooker, misuse can result in injury! Please familiarise yourself with how your own make and model function, I cannot be held responsible for any mishaps as a result of following this recipe and instructions, you do so at your own risk.
The video to this recipe wasn’t planned (I have many ‘Eureka’, ‘let’s do this’, moments, lol!) so I decided to film it regardless. I’m hoping some of you will be inspired to give this recipe a go after seeing how easy it can be to cook a dish like this from scratch and will enjoy the finished dish…..I’m even banking on it becoming a favourite for some of you! Enjoy my lovelies.
You will need: for Gosht & Mula Curry
800g lamb meat
3 medium onions
1.5 tsp salt
1.5 tsp minced garlic
1.5 tsp minced ginger
3 bay leaves
2 cinnamon sticks
4 cardamom pods
4 serving spoons of oil (about 120ml of oil)
1 tsp turmeric powder
2 tsp mixed curry powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp panch phoron (Indian 5 spice)
1 mula (Daikon/white radish/mooli)
4 – 5 green chillies (optional)
coriander to garnish (optional)
Watch the video and follow the instructions.
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