Khatta Gosht (Tamarind in spicy lamb preparation) recipe
ingredients
500 g (1.1 lb) Lamb, boneless
6 - 7 tbsp (90 - 105 ml) 3 - 3 1/2 fl oz Corn oil
3 - 4 Green chillies, deseeded
2 Onions, chopped
5 - 6 Curry leaves {kadhi patta)
1/4 tsp Onion seeds (kalonji)
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
3 cups (750 ml) 24 fl oz Water
1/2 tsp Tamarind (imli) paste
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
6 - 7 tbsp (90 - 105 ml) 3 - 3 1/2 fl oz Corn oil
3 - 4 Green chillies, deseeded
2 Onions, chopped
5 - 6 Curry leaves {kadhi patta)
1/4 tsp Onion seeds (kalonji)
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
3 cups (750 ml) 24 fl oz Water
1/2 tsp Tamarind (imli) paste
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
Mix with 1 cup water:
1 tsp (2 g) Red chilli powder
1 tsp (4 g) Salt
1 1/4 tsp (2 g) Coriander (dhaniya) powder
1 tsp (2 g) Cumin (jeera) seeds
1 tbsp (15 ml) Tomato puree
1 tbsp (20 g) Sugar
1 tsp (4 g) Salt
1 1/4 tsp (2 g) Coriander (dhaniya) powder
1 tsp (2 g) Cumin (jeera) seeds
1 tbsp (15 ml) Tomato puree
1 tbsp (20 g) Sugar
method
1. Heat the oil in a heavy-bottomed pan; add green chillies and saute. Remove with a slotted spoon and keep aside. Add onions, curry leaves, and onion seeds; saute on medium heat for a few minutes and then add ginger-garlic paste, stirring continuously.
2. Add lamb and stir for a few minutes on low heat.
3. Pour the spice mixture in the pan, increase heat and cook till the mixture comes to the boil. Pour the water and mix well. Lower heat and cook covered for 30 minutes. In between add tamarind paste and stir.
4. When all the water is evaporated, stir-fry till the oil appears on the sides of the pan and the lamb is cooked through.
5. Serve hot garnished with green coriander.
2. Add lamb and stir for a few minutes on low heat.
3. Pour the spice mixture in the pan, increase heat and cook till the mixture comes to the boil. Pour the water and mix well. Lower heat and cook covered for 30 minutes. In between add tamarind paste and stir.
4. When all the water is evaporated, stir-fry till the oil appears on the sides of the pan and the lamb is cooked through.
5. Serve hot garnished with green coriander.
serving amount
serves: 4
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