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Gosht Poshto with Roasted Poppy Seed Sauce
A Bengali home curry of cilantro and ginger-garlic lamb, fried with panch phoron in mustard oil, braised until it falls apart and blanketed in a nutty sauce of toasted ground white poppy seeds.
- YieldServes 4
- Hands-on30 min
- Total1 h 58 min
- Difficulty
Ingredients
marinade
- 2 tbspginger paste (or finely grated fresh ginger)
- 2 tbspgarlic paste (or finely grated garlic)
- 1 cupfresh cilantro leaves and tender stems, finely chopped
- 450 gboneless leg of lamb, fat trimmed, cut into 2.5 cm cubes
- 2 tbspmustard oil or canola oil
- 1 tbsppanch phoron (Bengali five-seed blend)
- 3dried red Thai or cayenne chiles (2 to 4 to taste), stemmed
- 1small red onion, halved lengthwise and thinly sliced
- 4 leavesfresh or dried bay leaves
- 1 tspcoarse kosher or sea salt
- 2 tbspwhite poppy seeds
- ½ tspBengali (Bangala) garam masala
To serve
- 200 gbasmati rice, cooked for servingoptional
- 1lime, cut into wedgesoptional
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