Rajasthani Gosht (Lamb cooked in Rajasthani style) recipe
ingredients
1 1/2 kg (3.3 lb) Lamb, boneless, cut into 3 cm cubes
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), whisked
1 tsp (2 g) White pepper (safed mirch) powder
1/2 cup (60 g) 2 oz Almonds (badaam), blanched
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), cut to pieces
3/4 cup (150 ml) 5 oz Vegetable oil
1 tbsp (18 g) Ginger (adrak), julienned
Salt to taste 1 1/2 tsp (3 g) Green cardamom (choti elaichi) powder
6 tbsp (120 ml) 4 fl oz Cream
2 tsp (10 ml) Lemon (nimbu) juice
1 tsp (5 ml) Rose water (gulab jal)
6 Green chillies, chopped
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), whisked
1 tsp (2 g) White pepper (safed mirch) powder
1/2 cup (60 g) 2 oz Almonds (badaam), blanched
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), cut to pieces
3/4 cup (150 ml) 5 oz Vegetable oil
1 tbsp (18 g) Ginger (adrak), julienned
Salt to taste 1 1/2 tsp (3 g) Green cardamom (choti elaichi) powder
6 tbsp (120 ml) 4 fl oz Cream
2 tsp (10 ml) Lemon (nimbu) juice
1 tsp (5 ml) Rose water (gulab jal)
6 Green chillies, chopped
method
1. Clean the lamb and boil for 5 minutes with salt and 7 1/2 cups water. Drain and wash the lamb.
2. Mix yoghurt with white pepper. Keep aside. Blend almonds and coconut with 1/4 cup water to a paste.
3. Heat the oil in a pan; add lamb, spiced yoghurt, ginger, and salt. Add 4 cups water, cover and simmer, stirring occasionally, until lamb is tender and the liquid has almost evaporated. Add almond-coconut paste; stir for 2 minutes. Stir in cardamom powder, cream, lemon juice, and rose water. Sprinkle green chillies.
4. Seal the pan with dough and bake in a preheated oven at 135°C (270°F) for 15 minutes. Break the seal and serve hot.
2. Mix yoghurt with white pepper. Keep aside. Blend almonds and coconut with 1/4 cup water to a paste.
3. Heat the oil in a pan; add lamb, spiced yoghurt, ginger, and salt. Add 4 cups water, cover and simmer, stirring occasionally, until lamb is tender and the liquid has almost evaporated. Add almond-coconut paste; stir for 2 minutes. Stir in cardamom powder, cream, lemon juice, and rose water. Sprinkle green chillies.
4. Seal the pan with dough and bake in a preheated oven at 135°C (270°F) for 15 minutes. Break the seal and serve hot.
serving amount
serves: 4 - 5
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