Parsi Gosht Ne Curry (Lamb curry flavoured with coconut) recipe
ingredients
500 g (1.1 lb) Lamb, cut into 1 inch cubes
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Onions, large, sliced
1 Ginger (adrak), 1 inch piece, paste
10 Garlic (lasan) pods, paste
1/2 Coconut (nariyal), grated, ground
2 Tomatoes, large, chopped, peeled
Salt to taste
7 Dry red chillies (sookhi lal mirch)
4 - 5 Curry leaves (kadhi patta)
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Onions, large, sliced
1 Ginger (adrak), 1 inch piece, paste
10 Garlic (lasan) pods, paste
1/2 Coconut (nariyal), grated, ground
2 Tomatoes, large, chopped, peeled
Salt to taste
7 Dry red chillies (sookhi lal mirch)
4 - 5 Curry leaves (kadhi patta)
Roast and grind to a paste:
1 tsp (2 g) Coriander (dhaniya) seeds
1/2 tsp (1 g) Cumin (jeera) seeds
3 tsp (6 g) Poppy (khus khus) seeds
2 tsp Groundnuts (moongphaUi)
1/2 tsp (1 g) Cumin (jeera) seeds
3 tsp (6 g) Poppy (khus khus) seeds
2 tsp Groundnuts (moongphaUi)
method
1. Heat the oil in a pan; saute the onions until golden brown. Add ginger-garlic paste and saute on low heat for 2 minutes.
2. Add the spice paste; saute for 2 minutes. Add the coconut and cook till a pleasant aroma emanates. Add the lamb, and the remaining ingredients; saute for 10 minutes. Gradually, pour in 4 cups water, stirring to blend well. Bring to the boil.
3. Cover the pan, with water on the lid, and simmer, stirring occasionally, till the gravy is thick and the lamb is tender. Serve hot with steamed rice.
2. Add the spice paste; saute for 2 minutes. Add the coconut and cook till a pleasant aroma emanates. Add the lamb, and the remaining ingredients; saute for 10 minutes. Gradually, pour in 4 cups water, stirring to blend well. Bring to the boil.
3. Cover the pan, with water on the lid, and simmer, stirring occasionally, till the gravy is thick and the lamb is tender. Serve hot with steamed rice.
serving amount
serves: 4 - 6
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