Khela Kalia (West Bengali Lamb Curry)

Ingredients:

1kg goat meat or lamb shoulder, diced into 2.5cm cubes
6 tbsp plain yoghurt
2 tbsp mustard oil
1½ tsp cumin seeds
4-5 hot green chillies
2 tbsp vegetable oil
4 waxy potatoes (about 450g),such as charlotte, peeled and halved
2 bay leaves
2 black cardamom pods
4 red onions, finely chopped
2 tbsp ginger-garlic paste (from large supermarkets)
1 tbsp ground coriander
1 tsp ground turmeric
2 tsp chilli powder
2 tsp salt
1 tbsp ghee
A few fresh coriander sprigs

For the rustic garam masala:
6 green cardamom pods
1 cinnamon stick
8 cloves
1 tsp black peppercorns

Method:

Put the meat in a glass or ceramic bowl with the yogurt and mustard oil. Stir to coat, then set aside to marinate for 30 minutes.

Meanwhile, briefly process the rustic garam masala spices together in a spice or coffee grinder. Pound the cumin seeds and green chillies together in a pestle and mortar to form a coarse paste.

Heat the vegetable oil in a large, wide heavy-based casserole (one with a lid). Add the potatoes and gently fry for 3-5 minutes until coloured on the outside. Transfer to a plate and set aside.

Add the bay leaves and black cardamom pods to the pan, using the same oil and let them sizzle for 30 seconds, then add the chopped onions and fry for 8-10 minutes until they start to colour.

Add the ginger-garlic and cumin-chilli pastes, then fry for 3-5 minutes more. When you see the oil start to separate around the onions, add the ground coriander and turmeric, the chilli powder and half the garam masala. Continue to cook over a low heat, stirring continuously, to ensure the spices don’t burn.

Once the oil starts to separate again, add the marinated meat to the pan with the salt. Slightly increase the heat, then continue to ‘bhunno’ (fry to heat the spices sufficiently so their oils are released) for about 15-20 minutes, until the meat appears brown at the edges and the juices have evaporated.

Add the fried potatoes, remaining garam masala and the ghee to the pan and stir to combine. Pour in 1 litre water, then reduce the heat to a gentle simmer, cover and cook until the meat is tender and the potatoes have cooked through (about 1½ hours).

Uncover the casserole and simmer for 15-30 minutes more until the sauce is thick and rich.

Taste and adjust the seasoning, then serve garnished with coriander and accompanied with a vegetable pilau, .