Talawa Gosht (Deep-Fried Lamb and Potatoes) recipe
ingredients
25 g (1 oz) 2 Tbs Butter
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
3 Garlic cloves, crushed
700 g (1 1/2 lb) Boned leg of lamb, cubed
1 tsp Turmeric
2 tsp Hot chilli powder
1/2 tsp Salt
50 ml (2 fl oz) 1/4 cup Yogurt
Sufficient vegetable oil for deep-frying
1/2 kg (1 lb) Potatoes, boiled until nearly tender, drained and cubed
2 Lemons, cut into wedges
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
3 Garlic cloves, crushed
700 g (1 1/2 lb) Boned leg of lamb, cubed
1 tsp Turmeric
2 tsp Hot chilli powder
1/2 tsp Salt
50 ml (2 fl oz) 1/4 cup Yogurt
Sufficient vegetable oil for deep-frying
1/2 kg (1 lb) Potatoes, boiled until nearly tender, drained and cubed
2 Lemons, cut into wedges
for the Batter
225 g (8 oz) 2 cups Chick-pea flour
1 tsp Salt
1/2 tsp Hot chilli powder
75 ml (3 fl oz) 3/8 cup Yogurt
250 ml (8 fl oz) 1 cup Water
1 tsp Salt
1/2 tsp Hot chilli powder
75 ml (3 fl oz) 3/8 cup Yogurt
250 ml (8 fl oz) 1 cup Water
method
1. Melt the butter in a deep frying-pan. Add the ginger and garlic and fry for 3 minutes, stirring frequently. Add the meat cubes and fry until they are evenly browned.
2. Meanwhile, combine the turmeric, chilli powder, salt and yogurt together in a small bowl. Stir the mixture into the pan and cook, uncovered, for 30 minutes or until the lamb is just cooked through. Set aside to cool.
3. To make the batter, sift the flour, salt and chilli powder into a large bowl. Beat in the yogurt and stir in the water, a little at a time, until the mixture forms a smooth batter. Set aside for 30 minutes.
4. Fill a deep-frying pan one-third full with oil and heat until it reaches 185 °C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Dip the lamb and potato cubes into the batter, then carefully lower them, a few at a time, into the hot oil. Fry for 3 to 4 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.
5. Serve at once, garnished with the lemon wedges.
2. Meanwhile, combine the turmeric, chilli powder, salt and yogurt together in a small bowl. Stir the mixture into the pan and cook, uncovered, for 30 minutes or until the lamb is just cooked through. Set aside to cool.
3. To make the batter, sift the flour, salt and chilli powder into a large bowl. Beat in the yogurt and stir in the water, a little at a time, until the mixture forms a smooth batter. Set aside for 30 minutes.
4. Fill a deep-frying pan one-third full with oil and heat until it reaches 185 °C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Dip the lamb and potato cubes into the batter, then carefully lower them, a few at a time, into the hot oil. Fry for 3 to 4 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.
5. Serve at once, garnished with the lemon wedges.
serving amount
4 servings
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