Anardana Gosht (Lamb Curry with Pomegranate)
Anardana Gosht (Lamb Curry with Pomegranate) is a traditional Indian recipe for a classic curry of lamb in a tomato, chilli and pomegranate base that makes an excellent lucky dish for New Year's day. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Curry with Pomegranate (Anardana Gosht).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesLamb RecipesIndian Recipes
This recipe is flavoured with pomegranate molasses and is finished with a sprinkling of pomegranate seeds. An excellent dish to foster fertility and long life for New Year. It’s also served with a beetroot and pomegranate raita.
Ingredients:
500g diced lamb leg
1 tbsp malt vinegar
extra-virgin rapeseed oil
2 tsp finely-grated ginger
2 tsp finely-grated garlic
3 red onions, finely diced
2 plum tomatoes, diced
4 green chillies, finely chopped
1 tbsp pomegranate molasses
200g basmati rice
2 tsp butter
a handful coriander, chopped to serve
4 tbsp pomegranate seeds, to garnish
For the Spice Mix:
1 tsp ground turmeric
5cm (2 in) piece of cinnamon stick
2 star anise
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp anardana (dried and ground pomegranate seeds)
2 tsp desiccated coconut
For the Beetroot and Pomegranate Raita:
100g natural yoghurt
¼ small beetroot, peeled and grated
40g (about ½ a pomegranate) pomegranate seeds
Method:
Toss the diced lamb with the malt vinegar in a bowl and set aside. Tip all the spices for the spice mix into a spice (or coffee) grinder and whizz (or pound in a mortar with a pestle) to a fine powder.
Heat 2 tbsp rapeseed oil in a large pan and cook the ginger and garlic until light brown. Add the onions and cook, stirring, until dark brown. Turn the heat down a little if they start to catch. Add the tomatoes and green chillies, mix well and cook for another 4-5 minutes. Add the spice mix and cook for another few minutes. Add the pomegranate molasses and simmer over low heat.
Heat a non-stick frying pan over medium heat and add the lamb. Brown the meat on all sides, then tip the meat into the onion pan and mix well. Add 600ml water from the kettle and stir. Let it come back to a simmer, then cover the pan with a lid and cook on a medium heat for 60 minutes, or until tender, stirring occasionally.
Meanwhile, soak the basmati rice for 30 minutes in cold water, then drain well. Add the butter to a pan along with the rice and fry for a couple of minutes. Add 300ml of boiling water, mix well and cover with a lid. After about 5-7 minutes, when all the water has been absorbed, remove the pan from heat. Cover the pan with a clean tea towel then put the lid back on. Rest for 5 minutes before serving.
Mix all the raita ingredients together with ½ tsp salt and serve topped with a few pomegranate seeds.
Serve the lamb curry with the rice, raita, a sprinkling of chopped coriander and a sprinkling of pomegranate seeds.