Gosht Gulfam (Lamb with cottage cheese) recipe
information
While rolling the meat, a hard-boiled egg can be placed in the centre.
ingredients
1 kg (2.2 lb) Lamb, shoulder or leg
100 g (3 1/2 oz) Cottage cheese (paneer), grated
5 tsp (25 g) Almonds (badaam)
50 g (1 3/4 oz) Pistachios (pista), blanched, halved 3
0 g (1 oz) Morel mushrooms (guchhi)
Salt to taste
2 tsp (4 g) White pepper (safedmirch) powder
2 1/2 tsp (5 g) Red chilli powder
2 tsp (4 g) Gararn masala
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tbsp (30 g) 1 oz Cream
6 tbsp (90 ml) 3 fl oz Vegetable oil
2 Bay leaves (tej patta)
1 tsp (2 g) Green cardamom (choti elaichi) powder
1 tsp (2 g) Cinnamon (dalchini) powder
1 - 2 cups (250 - 500 ml) 8 - 16 floz Water / Chicken stock
1/2 cup (150 g) 5 oz Onion paste
100 g (3 1/2 oz) Tomatoes, diced
1 tsp (2 g) Mace (javitri) powder
2 tsp Green chillies, Slit
2 tsp (3 g) Cumin (jeera) powder
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
100 g (3 1/2 oz) Cottage cheese (paneer), grated
5 tsp (25 g) Almonds (badaam)
50 g (1 3/4 oz) Pistachios (pista), blanched, halved 3
0 g (1 oz) Morel mushrooms (guchhi)
Salt to taste
2 tsp (4 g) White pepper (safedmirch) powder
2 1/2 tsp (5 g) Red chilli powder
2 tsp (4 g) Gararn masala
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tbsp (30 g) 1 oz Cream
6 tbsp (90 ml) 3 fl oz Vegetable oil
2 Bay leaves (tej patta)
1 tsp (2 g) Green cardamom (choti elaichi) powder
1 tsp (2 g) Cinnamon (dalchini) powder
1 - 2 cups (250 - 500 ml) 8 - 16 floz Water / Chicken stock
1/2 cup (150 g) 5 oz Onion paste
100 g (3 1/2 oz) Tomatoes, diced
1 tsp (2 g) Mace (javitri) powder
2 tsp Green chillies, Slit
2 tsp (3 g) Cumin (jeera) powder
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
method
1. Debone the leg or shoulder, spread and flatten the meat completely.
2. In a bowl, mix cottage cheese, almonds, pistachios, morel mushrooms, salt, white pepper, half the red chilli powder, garam masala, ginger and garlic pastes, and cream.
3. Spread the paste over the lamb evenly. Roll the lamb like a Swiss roll and tie firmly with a thread.
4. Place the lamb on a roasting tray, sprinkle over with • salt, a pinch of garam masala, a pinch of red chilli
powder, oil, crushed bay leaves, cardamom powder, and cinnamon powder. Add water or chicken stock.
5. Cook in a preheated oven at 180°C (350°F) for 45 minutes, basting every 15 - 20 minutes with the drippings.
6. When the lamb is completely cooked, strain the gravy from the roasting pan to a coohing vessel. Cook on low heat till it is reduced to a semi-thick sauce (about 120 ml (4 floz).
7. Heat the oil in a pan; add onion paste, the remaining ginger and garlic pastes, tomatoes, garam masala, mace powder, salt, green chillies, cumin powder, green coriander, and the sauce. Cook for 2 - 3 minutes.
8. To serve, untie the lamb, cut into thick slices and arrange on a serving dish. Pour the hot sauce over the meat and serve immediately.
2. In a bowl, mix cottage cheese, almonds, pistachios, morel mushrooms, salt, white pepper, half the red chilli powder, garam masala, ginger and garlic pastes, and cream.
3. Spread the paste over the lamb evenly. Roll the lamb like a Swiss roll and tie firmly with a thread.
4. Place the lamb on a roasting tray, sprinkle over with • salt, a pinch of garam masala, a pinch of red chilli
powder, oil, crushed bay leaves, cardamom powder, and cinnamon powder. Add water or chicken stock.
5. Cook in a preheated oven at 180°C (350°F) for 45 minutes, basting every 15 - 20 minutes with the drippings.
6. When the lamb is completely cooked, strain the gravy from the roasting pan to a coohing vessel. Cook on low heat till it is reduced to a semi-thick sauce (about 120 ml (4 floz).
7. Heat the oil in a pan; add onion paste, the remaining ginger and garlic pastes, tomatoes, garam masala, mace powder, salt, green chillies, cumin powder, green coriander, and the sauce. Cook for 2 - 3 minutes.
8. To serve, untie the lamb, cut into thick slices and arrange on a serving dish. Pour the hot sauce over the meat and serve immediately.
serving amount
serves: 4
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