Back in our pre-children years when evening excursions required a little less planning, a curry-stop would feature pretty regularly on the going-out itinerary. Given that we rarely have curry out these days, I thought I’d come up with my own version of kadu gosht, one of my husband’s all-time favourites.
The shops and markets are full of pumpkins at the moment so now’s the perfect time to treat yourself to this warming, aromatic dish. The curry needs to bubble away for a couple of hours to make the lamb mouthwateringly tender. It’s therefore worth getting it on the hob late on a Saturday and Sunday afternoon so that you can tuck into it that evening. As this recipe makes a large batch, you can freeze any leftovers for a quick weeknight meal.
This curry goes perfectly with basmati rice. For sauce-mopping, I’d also serve some Indian-style bread such as naan or paratha on the side.