Matar Ma Gosht (Lamb cooked with green peas) recipe
information
Lamb cooked with green peas — a Parsi preparation
ingredients
350 g (12 oz) Lamb, cut into cubes
350 g (12 oz) Green peas (hara matar), shelled
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
6 Garlic (lasan) cloves, ground to a paste
1 Ginger (adrak), 2 cm piece, ground to a paste
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Parsi sambhar masala
3 tbsp (12 g) Green coriander (hara dhaniya), finely chopped
2 Onions, medium-sized, finely chopped
Salt to taste
350 g (12 oz) Green peas (hara matar), shelled
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
6 Garlic (lasan) cloves, ground to a paste
1 Ginger (adrak), 2 cm piece, ground to a paste
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Parsi sambhar masala
3 tbsp (12 g) Green coriander (hara dhaniya), finely chopped
2 Onions, medium-sized, finely chopped
Salt to taste
method
1. Heat the oil in a pan; saute the onions till golden. Remove and drain the excess oil on absorbent paper towels.
2. In the same oil, add garlic-ginger paste, turmeric powder, and Parsi sambhar masala. Cook for 1 minute adding 1 tbsp water, if the paste sticks to the bottom of the pan.
3. Add the lamb and cook on high heat for 3 minutes.
4. Add green peas, green coriander, fried onions, and salt. Mix well. Add 4 cups water, bring to the boil. Lower heat and simmer (covered) till the lamb is tender and about 3/4 cup gravy remains. Serve hot.
2. In the same oil, add garlic-ginger paste, turmeric powder, and Parsi sambhar masala. Cook for 1 minute adding 1 tbsp water, if the paste sticks to the bottom of the pan.
3. Add the lamb and cook on high heat for 3 minutes.
4. Add green peas, green coriander, fried onions, and salt. Mix well. Add 4 cups water, bring to the boil. Lower heat and simmer (covered) till the lamb is tender and about 3/4 cup gravy remains. Serve hot.
serving amount
serves: 4
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