Masala Nu Roast Gos

Method

Step 1

Heat the oil in a hot saucepan until a haze forms on top. Add the cinnamon, cardamom, cloves and red chillies. As soon as the spices swell and change colour add the lamb and brown well turning occasionally, until browned on all sides. Alternatively put the shanks in a hot oven at 200º C for twenty minutes or so until browned and sealed well.

Step 2

When the liquid in the pan has almost dried up, add the chopped onions. Sauté until soft and brown. Add the ground spices and the ginger garlic paste dissolved in 250ml of water and stir well. Cook on a medium flame until the liquid almost dries up and oil begins to surface again.

Step 3

Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight fitting lid and simmer for 15-20 mins, stirring from time to time and making sure the sides of the pan are clean. Add the potatoes and mix them in well, then add the tomatoes. Cover again and simmer until the lamb and potatoes are tender and the lamb is fully cooked. Check the seasoning and sprinkle with some fresh chopped coriander.

Then finally plate the curry and serve with an ice cold Cobra.

Download the recipe PDF here

Meet Cyrus Todiwala

Cyrus Todiwala was born and brought up in Bombay, India where he graduated from Bombay’s Catering College and trained as a chef with the famous Taj Group.

His restaurant Cafe Spice Namaste in London is one of the most highly awarded Indian restaurants in the UK today, with an elaborate and extensive menu incorporating the best of India with specialities and influences from all over the East and, often, with a European twist.

Cyrus is a keen environmentalist, cooks with organic products and fully supports British produce.

Cyrus Todiwala's Top Tips

Masala Nu Roast Gos
Serves 3

Always select the best raw materials.
Plan the course of action you are about to take. Keep as much of the pre-preparation ready on hand to go through the recipe processes without any hitches.
Think of the way the meal is to be served, imagine what it is to be and what you will serve along with it. This helps make the meal an experience rather than just food to fill.