Arvi aur Gosht ka Khatta Salan (Taro and Lamb in a Tangy Sauce)
Arvi aur Gosht ka Khatta Salan (Taro and Lamb in a Tangy Sauce) is a traditional Indian recipe for a classic stew of lamb and taro (cocoyam) roots in an onion and tomato base flavoured with turmeric, chilli powder and tamarind. The full recipe is presented here and I hope you enjoy this classic Indian version of: Taro and Lamb in a Tangy Sauce (Arvi aur Gosht ka Khatta Salan).
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Ingredients:
500g taro roots (corms), peeled and cut into 2cm cubes
200g lamb (with bones), cut into 2cm cubes
1 1/2 tsp ginger-garlic paste
2 large yellow onions, chopped
1 large tomato, finely diced
2 tsp salt
1/4 tsp ground turmeric
1 1/2 tsp hot chilli powder
1/2 tsp ground cumin
500ml water
2 tbsp tamarind concentrate
1 tsp coriander leaves, finely chopped
oil for frying
Method:
Add a little oil to the base of a pan. Stir in the meat and onions and fry until browned (about 6 minutes). Now stir in the ginger-garlic paste and lightly season with salt. Pour in 500ml water, bring to a boil then reduce to a simmer and cook for 40 minutes or until the meat is tender.
At this point add the tomatoes, turmeric, the remaining salt, chilli powder and ground cumin seeds. Bring to a boil, reduce to a simmer and top up the water if needed. Cover the pan and cook for about 15 minutes or until the tomatoes have broken down into the sauce.
Increase the heat slightly and continue cooking, uncovered, until the oil separates from the stew mixture. At this point add the taro roots and stir to combine. Now add the tamarind pasta and 400ml water. Half-cover the pan with a lid and simmer for 20 minutes more, or until the taro is tender.
Turn into a bowl, garnish with chopped coriander leaves and serve.
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