Another grandchild. Another recipe. And being a beautiful girl, I wanted something fragrant, delicate, and a little special — a baked curry worthy of the occasion. Evelyn's Zafrani Gosht Curry is a slow-baked saffron curry with deep Mughal roots and a very personal story. I named it Zafrani Gosht', meaning 'saffron meat'. I hope she isn't a vegetarian.

Evelyn Morrison b. 19 March 2015

Evelyn Rose Morrison, born 19th March 2015. Welcome to the world, Evelyn. I look forward to meeting you in June.

This is a slow-baked curry with a deeply spiced yoghurt and saffron marinade – the kind of recipe that rewards patience. The original called for goat leg, which is what gosht traditionally refers to, but on the day I pulled a lamb shank from the freezer, and it worked beautifully. Use either; the marinade flatters both.

The saffron is not decorative. Soaked in warm water and stirred into the yoghurt base, it perfumes the entire dish with a floral and faintly honeyed aroma that cannot be replicated with anything else.

Serve it with naan, sliced red onions, fresh coriander, and a generous spoonful of Nearly Patak's Mango Chutney — homemade if you have it, which on this occasion I did.

Evelyn's Zafrani Gosht — the mango chutney, the shank ready to go, and the finished dish. The Flexible Chef

Ingredients for Evelyn's Zafrani Gosht Curry

Serves 2–3

• 1 goat leg or lamb shank, scored
• Several saffron strands, soaked in 2 tbsp warm water
• 1 small tub Greek yoghurt
• 3–4 bay leaves
• Handful of blanched flaked almonds
• 1 tbsp desiccated coconut
• 1 tsp white poppy seeds

Blitz to a marinade:

• 1 large onion, roughly chopped
• Knob of fresh ginger
• 2–3 garlic cloves
• 1–2 red chillies, deseeded if you prefer less heat
• ½ tsp turmeric
• Good shake of white pepper
• Squeeze of lemon juice
• 1 tsp homemade aromatic garam masala

Dry-roast, then crush in a pestle and mortar:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• Small piece of cassia bark
• 3–4 cardamom pods

How to Make Evelyn's Zafrani Gosht Curry

Dry-roast the coriander, cumin, cassia bark, and cardamom in a hot dry pan until fragrant. Crush in a pestle and mortar and set aside.

Blitz the marinade ingredients to a paste. Add the saffron and its soaking water, the Greek yoghurt, crushed spices, and bay leaves. Stir well.

Score the goat or lamb deeply and lay it in a casserole dish. Smother in the marinade, working it well into the slashes. Scatter over the almonds, desiccated coconut, and poppy seeds. Cover and refrigerate for a few hours — overnight is better.

Remove from the fridge one hour before cooking and allow to come up to room temperature.

Preheat the oven to 200°C (fan). Cover the dish with foil and bake for 30 minutes. Reduce the heat to 170°C and continue baking for a further 40 minutes. Remove the foil and bake for the final 20 minutes until golden, fragrant, and starting to caramelise.

Rest your zafrani curry, covered loosely with foil, for 20–30 minutes before serving.

Serve with naan bread, sliced red onions, fresh coriander, and homemade mango chutney.

For Evelyn Rose Morrison — born 19th March 2015. This one's yours.

Footnote

This recipe is part of my Curry Recipes collection — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. Explore the full Curry Recipes hub.

Wonky photos, proper food, genuine adventures — The Flexible Chef