Preparation steps 1 Cut the lamb shoulder into 4 cm cubes. 2 Peel the potatoes. 3 Cut the potatoes into large wedges. 4 Keep the potatoes in a bowl of cold water. 5 Finely slice the onions. 6 Grate the ginger. 7 Crush the garlic to a paste. 8 Dice the tomatoes. 9 Slit the chillies lengthways. 10 Whisk the yoghurt with a fork until smooth. 11 Heat the oil in a heavy-based casserole over medium heat. 12 Sizzle the cumin seeds, cardamom, cloves, cinnamon and bay leaf for 30 seconds. 13 Brown the onions for 15 min, stirring often, until golden brown. 14 Add the lamb. 15 Sear the lamb for 5 min over high heat on all sides. 16 Add the ginger and garlic. 17 Fry for 2 min, stirring, to cook off the raw garlic smell. 18 Sprinkle in the turmeric, paprika, chilli flakes and a pinch of salt. 19 Add the tomatoes. 20 Fry everything (bhuna) for 10 min over medium heat, scraping the bottom, until the oil separates. 21 Lower the heat to the minimum. 22 Stir in the yoghurt a spoonful at a time so it does not split. 23 Cook for 3 min until the oil glistens again. 24 Pour in hot water to just cover the meat. 25 Cover and simmer for 1 h over low heat. 26 Meanwhile, rinse the basmati rice in cold water until the water runs clear. 27 Soak the rice for 20 min in cold water. 28 Drain the potatoes. 29 Add the potatoes and the green chillies to the casserole. 30 Pour in a little hot water to just cover the potatoes. 31 Cover and simmer for 25 min until the potatoes are tender. 32 Meanwhile, drain the rice. 33 Cook the rice in a large pan of boiling salted water for 9 to 10 min. 34 Drain the rice and leave it to rest, covered, for 5 min. 35 Season the curry with salt to taste. 36 Sprinkle with the garam masala. 37 Leave the curry to rest off the heat for 5 min. 38 Chop the coriander. 39 Scatter the coriander over the curry. 40 Serve the aloo gosht with the basmati rice. 