Lamb curry (kosha mangsho) recipe | Gourmet Traveller

Ingredients

• 1 1/4 kg boneless lamb shoulder, cut into 3cm pieces
• 2 tbsp mustard oil
• 8 cloves
• 6 green cardamom pods
• 4 bay leaves
• 1 cinnamon quill
• 2 large brown onions (about 500gm), thinly sliced
• 3 tsp finely grated ginger
• 2 garlic cloves, finely grated
• 1 tsp each ground coriander, ground cumin and ground turmeric
• 2 tsp Kasmiri red chilli powder
• 200 gm plain Greek-style yoghurt
• Sliced green chilli and steamed rice, to serve
• Marinade
• 100 gm Greek-style yoghurt
• 2 small brown onions, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 tsp ground turmeric
• 2 tsp shahi garam masala (see note)
• Luchi
• 250 gm plain flour, sifted
• 2 tbsp finely chopped spinach
• 1¼ tbsp vegetable oil, plus extra, for deep-frying