Lamb Karahi
Gosht
16-12-2020
The famous lahori mutton gosht recipe, made with my favourite flavours. Made in a special method with the combination of different herbs to get a unique taste. That unique taste makes this recipe special from other recipes.
600g meat serves ( medium portion ) for 4 people.
STEP 1
INGREDIENTS
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6 teaspoon of Kashmiri Chilli Powder (mild)
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8 teaspoon of Coriander Powder
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1 teaspoon of Turmeric powder
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1/2 teaspoon of Red Chilli Powder (spicy)
HOW TO COOK LAMB / MUTTON KARAHI GOSHT
Step 1
1. Maintain low flame, heat the pan. This is very important to maintain a low temperature which don't burn the spices, but still helps with the heating of spices.
2.Add all the step 1 ingredients (Kashmiri chilli powder,
coriander powder, turmeric and Red chilli powder).
3 Stir for 6-8 minutes. This helps to remove the raw taste of the spices. This also helps to give a good golden brown colour to the karahi.
4 Stir Continuously. Continuous stir helps to avoid burning.
5. After 6-8 minutes, transfer to a plate. Don't leave it in the pan, as it can overheated from the pan's temperature. The colour should be still red but more like a golden red.
6 Keep this aside.
STEP 2
INGREDIENTS
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4-5 tablespoon of Olive oil or Cooking oil
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1 teaspoon of Fennel Seeds
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4 Cardamom
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3 Cloves
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2 Dried Chilli
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3 Bay leaves
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1 piece of Cinnamon stick
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2 tablespoon of Crushed Fresh Garlic
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2 tablespoon of Crushed Fresh Ginger
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1 Green Chilli
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3-4 Large Onion
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2 teaspoon of Salt
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600g-1.5 KG Lamb or Mutton
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1 teaspoon of Kashmiri Chilli Powder(mild)
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1/2 teaspoon of Turmeric Powder
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2 teaspoon of Coriander powder
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1 teaspoon of Garlic Powder/Paste
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1 teaspoon of Tomato puree
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4 Large Tomatoes
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1/2 teaspoon of Salt if required
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1/4 teaspoon of Fenugreek Leaves OR Kasthuri Methi
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10 Pepper Crushed
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3 tablespoon of Coriander leaves
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1/2 tablespoon of Lemon Juice
Step 2
1. Maintain low flame.
2. Add oil to a pan.
3. Add Fennel seeds, cardamom, cloves cinnamonstick dried red chilli, garlic, ginger and chopped green chilli.
4. Stir for4-5 minutes.
5. Also add the finely chopped onion and 2 tsp of Salt.
6. Stir for 10-12 minutes or until it starts to get golden colour.
7. Add the diced pieces of lamb or mutton.
8. Stir for another 5 minutes.
9. After 5 minutes.
10. Add the fried spices from step 1
11. Mix well.
12. Add the kashmiri chilli powder, turmeric powder and
coriander powder.
13. Stir for 4-5 minutes, maintaining low to medium flame.
14. After 5 minutes add garlic paste/powder and tomato puree.
15. Mix well for 2 minutes.
Continued below....
Step 2 Continued below......
16. Add 700ml of water or water to cover the lamb pieces.
17.Cover with a lid.
18.Cook for 45 minutes on medium flame.
19. Make sure to stir every 15 minutes. If require add extra boiled water.
20. After 45 minutes add the tomatoes chopped into fine and very small pieces.
Continued below.....
Step 2 Continued below......
21. Add 1/2 teaspoon of salt if required, depending on the amount of meat used.
22.Cover with a lid.
23. Cook for 10 minutes.
24. After 10 minutes add fenugreek leaves , crushed peppers and coriander leaves.
25. When the desired consistency reaches turn off the heat and add the lemon juice.
Enjoy this mouth watering dish with our favourite
ninakitchen naan recipe or plain boiled rice.
Please leave your comments and feedback below.
