Talawa Gosht (tuhl-ah-wuh gohsht) is a North Indian dish of spicy, cooked meat and potatoes deep-fried. Serve with Chapatti and Raita. If preferred, aubergine may be substituted for the potatoes.
1 oz. butter l2- inch piece fresh root ginger, peeled and finely chopped
3 garlic cloves, crushed
12 lb. boned leg of lamb, cut into
1 teaspoon turmeric
1 teaspoons hot chilli powder
2 teaspoon salt
4 tablespoons yogurt sufficient vegetable oil for deep-frying
1 lb. potatoes, peeled, boiled until nearly tender, drained and cut into
1-inch cubes lemons, cut into wedges
8 oz. besan or chick-pea flour
1 teaspoon salt
1 teaspoon hot chilli powder
6 tablespoons yogurt
8 fl. oz. water
In a large, deep frying-pan, melt the butter over moderately low heat. When the foam subsides, add the ginger and garlic and fry, stirring frequently, for 3 minutes. Add the meat cubes, increase the heat to moderate and fry, stirring occasionally, for 8 to 10 minutes or until the meat is browned on all sides.
Meanwhile, in a small mixing bowl, beat the turmeric, chilli powder and salt into the yogurt. Stir the yogurt mixture into the pan and cook, uncovered, for 30 to 35 minutes or until the lamb is just tender. Remove the pan from the heat and set aside to cool.
Next make the batter. Sift the flour, salt and chilli powder into a large mixing bowl. Beat in the yogurt and stir in the water, a little at a time, until the mixture forms a smooth batter. Set aside for 30 minutes.
Fill a medium-sized deep-frying pan one-third full with vegetable oil and set the pan over moderately high heat. Heat the oil until it reaches 360°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Reduce the heat to moderate. Dip the lamb and potato cubes into the batter so that they are completely coated. Put about one-quarter of the cubes into a deep-frying basket that has already been dipped in the heated oil. Lower the basket into the oil and fry for 2 to 4 minutes or until the meat and potatoes are golden brown and crisp on the outside. Drain the cubes on kitchen paper towels and keep hot while you fry the remaining cubes in the same way.
Serve immediately, with the lemon wedges.