Gosht Passanda (Spicy lamb in yoghurt based sauce) recipe
ingredients
750 g (26 oz) Lamb, cut into 2 inch x 4 inch pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1 tbsp (25 g) Ginger (adrak), finely chopped
2 tbsp (30 g) 1 oz Garlic (lasan) cloves
1 tbsp Poppy seeds (khus khus)
3 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
3 Green cardamom (choti elaichi)
7 Cloves (laung)
l cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Garam masala
1 tsp (2 g) Black pepper (kali mirch) powder
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Cream, fresh
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1 tbsp (25 g) Ginger (adrak), finely chopped
2 tbsp (30 g) 1 oz Garlic (lasan) cloves
1 tbsp Poppy seeds (khus khus)
3 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
3 Green cardamom (choti elaichi)
7 Cloves (laung)
l cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Garam masala
1 tsp (2 g) Black pepper (kali mirch) powder
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Cream, fresh
method
1. Heat the oil in a heavy-bottomed wok (kadhai); saute half the onions till golden brown. Remove with a slotted spoon; keep aside.
2. Blend the fried onion, the remaining raw onion, ginger, garlic, and poppy seeds with 2 tbsp water.
3. Reheat the oil and add the whole spices. Saute till they crackle. Add onion paste and saute for about 5 minutes. Add lamb and saute for 5-7 minutes or till the fat surfaces.
4. Add yoghurt and stir for another 5 minutes. Add salt, red chilli powder, garam masala, and black pepper powder; mix well.
5. Cover with a lid and cook on medium heat for 15-20 minutes or till the lamb is tender.
6. Serve hot garnished with green coriander and cream.
2. Blend the fried onion, the remaining raw onion, ginger, garlic, and poppy seeds with 2 tbsp water.
3. Reheat the oil and add the whole spices. Saute till they crackle. Add onion paste and saute for about 5 minutes. Add lamb and saute for 5-7 minutes or till the fat surfaces.
4. Add yoghurt and stir for another 5 minutes. Add salt, red chilli powder, garam masala, and black pepper powder; mix well.
5. Cover with a lid and cook on medium heat for 15-20 minutes or till the lamb is tender.
6. Serve hot garnished with green coriander and cream.
serving amount
serves: 4
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more information
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