Gosht Lamb Curry
"Oh my Gosht” …. I have been waiting ALL WEEK to get my hands on the new Seasoning/Rub from A&O. I even selected the Meat for it before it arrived in the hope that I could get this done.
First port of call was to set up the ProQ Frontier and get that going with some Briquettes.
The Dutch Oven was filled with thick slices of Lamb Rump with the fat facing down and then completely dusted with “GOSHT - Bengali Curry Powder”. With the fat side down, this helped render out some great flavour from the fat, and protect the meat for a while, too. The whole thing was placed in the ProQ and the vents were cranked with a foil wrapped deflector pan in place.
After an hour, 1 Chopped Onion was added to that and a good can of decent Chopped Tomatoes. Don’t go cheap here as the budget stuff can be quite watery. Lid back on.
Time to make “Bombay Potatoes”. I made these by par boiling cut up Salad Potatoes with some A&O “Tandoori Gold” in the water so that the potatoes had flavour throughout. They were then drained off, put in a bowl with Chopped Onion and a dash of oil and tossed together. Placed on some baking parchment on a tray and put into the oven for 40 minutes.
Outside, the Lid was removed from the Dutch Oven, allowing the Curry to be fully exposed to the heat inside the ProQ, Long Grain and Wild Rice was prepped along with some Red Lentil Rice and it was time to Rock.
The Bombay Potatoes were removed from the oven, tossed in a little Tomato Purée with a dash of Tandoori Gold, a few JD’s Hot Honey “Chilli Flakes” and garnished with Coriander.
Rice and “Gosht Lamb” dished up with Coriander, Pine Nuts, Bombay Potatoes, Lemon and Coriander Houmous and a drizzle of Pomegranate Mollasses … worth the wait.