Gosht Ka Salan (Spiced lamb cooked in milk) recipe
ingredients
1 kg (2.2 lb) Lamb
1 cup (200 g) 7 oz Ghee / Vegetable oil
6 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
1 tsp (2 g) Red chilli powder
20 Black peppercorns (sabut kali mirch)
1 tsp (3 g) Sugar
1 tsp (2 g) Garam masala
1 1/4'cups (250 ml) 8 fl oz Full-cream milk
1 1/4 cups (310 ml) 11 fl oz Water
Salt to taste
1 cup (200 g) 7 oz Ghee / Vegetable oil
6 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
1 tsp (2 g) Red chilli powder
20 Black peppercorns (sabut kali mirch)
1 tsp (3 g) Sugar
1 tsp (2 g) Garam masala
1 1/4'cups (250 ml) 8 fl oz Full-cream milk
1 1/4 cups (310 ml) 11 fl oz Water
Salt to taste
method
1. Heat the ghee / oil in an earthen pot; add cloves, cinnamon sticks, red chilli powder, black peppercorns, lamb, and salt. Fry until the lamb turns light brown in colour.
2. Add the sugar and stir. Then add water. Bring to the boil, reduce heat and simmer until the lamb becomes tender and the water is absorbed.
3. Add garam masala. Stir, reduce heat further and add the milk. Cook uncovered for a further 10 - 12 minutes.
2. Add the sugar and stir. Then add water. Bring to the boil, reduce heat and simmer until the lamb becomes tender and the water is absorbed.
3. Add garam masala. Stir, reduce heat further and add the milk. Cook uncovered for a further 10 - 12 minutes.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
