Lamb and ginger.

Lamb Adrak Gosht with Ginger Garlic Paste

Lamb Adrak Gosht with Ginger Garlic Paste

Lamb Adrak Gosht, aka braised lamb with ginger. Lots of ginger! We’ll add dried ginger to the spice mix and extra fresh ginger to the ginger garlic paste. If you like the bowls I’ve used to plate up this dish, you’ll find something very similar right here! (The previous was an affiliate link for which I earn a commission per purchase.)

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Lamb Adrak with ginger and garlic paste

Introduction

If you bring a curry down to its most basic level, what are its real core components? The meat can be changed to suit the dish and to reach the desired consistency. If, of course, you even use meat.

The spices can be tweaked and adjusted, depending on where your dish is from and on the flavour profile you want to provide. And even the liquid used in the sauce can be one of several different bases.

So it might be fair to say that curries really come down to three simple ingredients, at least for the most part. Onion, garlic and ginger. And that’s what this dish is all about.

Adrak simply means ginger. So this dish is all about the ginger. Specifically, about taking it and really turning up the flavour as much as reasonably possible to create a wonderful, fresh curry ablaze with the fire of ginger.

That split layer of fat is usually indicative of a curry well cooked!

About this dish – Lamb Adrak Gosht

So, as stated above, an Adrak Gosht is all about the ginger. As such, this curry is all about the ginger garlic paste. As always, we’re going to grind up ginger and garlic to make a fresh paste. But in this instance, we’re going to use twice as much ginger. And we’re going to put dry ginger in the spice mix.

We’ll toast and powder up a few whole spices like cardamom, coriander and cloves. Then we’ll mix them with cinnamon, nutmeg and fenugreek. And, of course, the extra ginger powder I mentioned above!

The meat of choice in this Adrak Gosht recipe is lamb. There’s no great reasoning behind that, except that lamb is always a beautiful choice for a good curry. As you can see in the pictures below and above, the fattiness of the lamb lends a wonderful separated layer of fat to the dish.

I’ll admit that it isn’t the healthiest looking thing in the world. But I think that’s ok every once in a while.

A little chilli, a little tomato, a little reducing and some herbs and seasonings and then we’re there!

Big pieces of lamb, lots of ginger and delicious flavours.

A quick guide – Adrak Gosht

So, first off, we’ll prep the major ingredients and do the little bits that make life easier later. We’ll dice up our meat and trim any excess fat. At least if we’re that way inclined. And then we’ll peel and dice up our onion and set it aside for ease of use.

In a dry, very hot pan, we’ll toast the cardamom, coriander seeds and the cloves, then grind them into a fine powder in a pestle and mortar. We’ll mix them all up with cinnamon powder, nutmeg powder, fenugreek powder and, of course, ginger powder, then set them aside.

In a hot pan with some mustard oil, we’ll quickly sear the meat all over, seasoning with salt, then set it aside.

We’ll peel and grind our ginger and garlic into a paste and we’ll set that aside as well.

And then it’s just a simple case of cooking everything in the right order and for just the right amount of time.

First the onions go in with some mustard oil to caramelise slowly and melt into wonderful, sweet oniony goodness. Then the spices and finally the paste and some chopped green chillies.

Tomato puree goes in next, just to cook through a little. Stir everything together and then decide if you want to blend the sauce or not. Either way, once you’re done, add the meat back in and a bay leaf, then some water. Allow the mix to braise down slowly until the meat is tender and the sauce nice and thick.

We’ll season it all up with some salt and some lemon juice and then we’re ready to serve.

Lamb Adrak with garlic and ginger paste.

A few final things to remember

  • It’s really all about the ginger in this recipe. As such, if you want to cram more ginger in there, by all means go ahead. You might try using, say, candied ginger as a garnish. Although it’s not especially authentic!
  • You could also try tweaking the amount of ginger you add to the paste, or even to the powder. If you find it overpowering, reduce or even drop one or the other. Or, if you’re really feeling the ginger, add a little more. Or even a lot more!
  • Finally, you could marinade the lamb in a mixture of yogurt and a little more ginger garlic paste. I don’t think you need to marinade meat you’re going to slow cook, but it would ease even more of that wonderful ginger into the dish.

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.


The above are affiliate links for which I earn a commission per purchase.


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lamb adrak

Lamb Adrak Gosht with Ginger Garlic Paste

Lamb Adrak Gosht, aka braised lamb with ginger. Lots of ginger! We'll add dried ginger to the spice mix and extra fresh ginger to the ginger garlic paste.
Prep Time 30 mins
Cook Time 2 hrs 20 mins
Course Dinner, Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 400 g Lamb Shoulder or any other appropriate braising cut
  • Mustard Oil
  • Salt
  • Lemon Juice
  • 3 inches Fresh Ginger
  • 3 cloves Garlic
  • 5 Cloves
  • 4 Cardamom Pods
  • 1 tsp Coriander Seeds
  • 1/2 tsp Nutmeg Powder
  • 1/2 tsp Ginger Powder
  • 1/2 tsp Fenugreek Powder
  • 1/2 tsp Cinnamon Powder
  • 2 tsp Tomato Paste
  • 1 Bay Leaf
  • 400 ml Warm Water
  • 1 lrg Onion

Instructions
 

Prep

  • Dice up the meat and, if desired, trim any excess fat. Sear in a hot pan with some mustard oil, seasoning with salt. Cook until browned and set aside. Deglaze the pan with about 400ml warm water.
  • Peel and finely dice the onion and set aside.
  • Peel the garlic and the ginger, finely dice, then grind into a paste in a pestle and mortar. Wipe out the pestle and mortar and set the contents aside. You’ll be using it again momentarily.
  • Toast the cardamom, coriander seeds and the cloves, then grind them into a fine powder in the pestle and mortar. Combine them with cinnamon powder, nutmeg powder, fenugreek powder and ginger powder, then set them aside.

Cook

  • Cook the onions in a low-medium pan with some mustard oil. You want to cook them for about 8 – 10 minutes, until really nice and soft.
  • Add the dry spices and cook through for a minute or two, followed by the paste for another minute or so.
  • Add the tomato puree and stir everything together, then cook through just for a couple of minutes. If you want to blend the sauce, now is the time. But it isn’t necessary.
  • Add the meat back in and a bay leaf, then the water you used to deglaze the pan. Allow the sauce to simmer for roughly 2 hours, or as long as it takes for the meat to fully tenderise and the sauce to fully thicken.
  • Season with salt and add a splash of lemon, then serve.
Keyword adrak, garlic, ginger, ginger and garlic, ginger and garlic paste, ginger curry, ginger paste, Lamb, lamb adrak, lamb and ginger, Lamb Curry

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