Gosht Falaknuma (Masala lamb in yoghurt sauce) recipe
ingredients
500 g (1.1 lb) Lamb, cubed, boneless
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
Salt to taste
For the masala:
3/4 cup (90 g) 3 oz Onions, sliced
1 tsp (2 g) Red chilli powder
2 tsp (4 g) Garam masala
1 tbsp (15 ml) Treacle or brown sugar, dissolved in 2 tbsp water
5 Green chillies, thinly sliced
25 (20 g) Almonds (badaam), blanched, peeled and ground to a paste
3 cups (600 g) 22 oz Yoghurt (dahi), hung in a muslin cloth for at least 2 hours and then whisked
1 tbsp (4 g) Green coriander (hara dhaniya), fresh, chopped
1/2 tsp ( 1/2 g) Saffron (kesar), dissolved in 4 tbsp of hot water
1 tsp (2 g) Red chilli powder
2 tsp (4 g) Garam masala
1 tbsp (15 ml) Treacle or brown sugar, dissolved in 2 tbsp water
5 Green chillies, thinly sliced
25 (20 g) Almonds (badaam), blanched, peeled and ground to a paste
3 cups (600 g) 22 oz Yoghurt (dahi), hung in a muslin cloth for at least 2 hours and then whisked
1 tbsp (4 g) Green coriander (hara dhaniya), fresh, chopped
1/2 tsp ( 1/2 g) Saffron (kesar), dissolved in 4 tbsp of hot water
method
1. Heat half the ghee / oil in a pan; add ginger and garlic pastes and cook until golden in colour. Add the lamb and salt. Stir and add just enough water which will dry when the lamb becomes tender.
2. For the masala, in a frying pan, heat the remaining ghee / oil. Add the onions and saute until golden in colour. Add red chilli powder, garam masala, treacle water, green chillies, and almond paste. Add 1/2 cup water and cook until the water dries up completely.
3. Reheat the cooked lamb and add the masala to it. Stir, add yoghurt and green coriander. Mix well, add the saffron and simmer until the oil comes to the surface.
2. For the masala, in a frying pan, heat the remaining ghee / oil. Add the onions and saute until golden in colour. Add red chilli powder, garam masala, treacle water, green chillies, and almond paste. Add 1/2 cup water and cook until the water dries up completely.
3. Reheat the cooked lamb and add the masala to it. Stir, add yoghurt and green coriander. Mix well, add the saffron and simmer until the oil comes to the surface.
serving amount
serves: 4
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more information
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