Kadhai Gosht (Tender lamb in a thick gravy) recipe
ingredients
500 g (1.1 lb) Lamb, cut into 1/2 cubes
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 Onion, large, chopped
2 Bay leaves (tej patta)
1 Cinnamon (dalchini), 2 inch stick
6 Cloves (laung)
6 Green cardamom (choti elaichi)
1 tsp (6 g) Ginger (adrak), finely chopped
1/4 tsp (6 g) Garlic (lasan), finely chopped
Salt to taste
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 Onion, large, chopped
2 Bay leaves (tej patta)
1 Cinnamon (dalchini), 2 inch stick
6 Cloves (laung)
6 Green cardamom (choti elaichi)
1 tsp (6 g) Ginger (adrak), finely chopped
1/4 tsp (6 g) Garlic (lasan), finely chopped
Salt to taste
For the marinade:
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jccra) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Aniseed (saunf) powder
2 tsp (2 g) Fenugreek (methi) leaves, fresh
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tsp (1 1/2 g) Cumin (jccra) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Aniseed (saunf) powder
2 tsp (2 g) Fenugreek (methi) leaves, fresh
1 cup (200 g) 7 oz Yoghurt (dahi)
method
1. In a big bowl, combine all the ingredients for the marinade. Add the lamb, mix well and set aside to marinate for half an
hour.
2. Heat the oil in a wok (kadhai); add the onion and saute till translucent. Add bay leaves, cinnamon stick, cloves, green cardamom, ginger, and garlic. Stir thoroughly and frv for 2 - 3 minutes.
3. Add the marinated lamb and salt. Mix well. Pour 1 cup water and cook till the lamb is tender and the gravy is thick. Serve hot.
hour.
2. Heat the oil in a wok (kadhai); add the onion and saute till translucent. Add bay leaves, cinnamon stick, cloves, green cardamom, ginger, and garlic. Stir thoroughly and frv for 2 - 3 minutes.
3. Add the marinated lamb and salt. Mix well. Pour 1 cup water and cook till the lamb is tender and the gravy is thick. Serve hot.
serving amount
serves: 2 - 4
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more information
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