Lamb Hyderbadi with Tomatoes (Timatar Gosht)

Source: Madhur Jaffrey's Ultimate Curry Bible

This recipe is on page 51 of Madhur Jaffrey's Ultimate Curry Bible and is a great recipe for anyone starting out in Indian cooking wanting to make a great tasting dish.

Preparation:

For best results I suggest you follow the instructions in the recipe.

As suggested I used Basil instead of Curry leaves (because I didn't have any Curry leaves) and I think next time I will do the same.

I left the meat to marinade in the spice mix for about 6 hours in the fridge - They usually tell you to make sure you allow it to reach room temperature before you begin cooking it, so I did.

One tip - make twice as much as you need so there is some left to take with you to work. I cooked some pasta, let it cool and then poured some of the left over Lamb Hyderbadi over the pasta - next day microwave it until piping hot throughout - top stuff!

So, here's how it looked for me ...

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