A.R.A.D. (A Recipe A Day): Karahi Gosht...

Sunday, December 03, 2006

Karahi Gosht...

Karahi gosht recipes are so simpe to cook and delicious to eat yet its shocking to see how so many desi restrautants I have been to, manage to spoil the taste and make them so dry and boring. Finally I asked Fatee to make some for us tonight and the results were amazing. She added a couple of spoons of yoghurt to it and that made it more juicy and gave smoothness to the gravy as well.

Ingredients:
* Lamb 250 gms.
* Tomatoes 2 medium finely chopped.
* Green chillies 2-3
* Yoghurt 2 tbsp
* Black pepper 8-10
* Red chilli powder 1 tsp
* Salt
* Oil/Ghee
* Green paste 2 tsp
* Cummin powder 1tsp

Procedure:
Pressure cook lamb with 1 cup water and 1 tsp of green masala for 10 minutes or so.
In the mean time, heat oil and add black peppers ad cummin powder. Add chopped tomatoes and green chillies. Cook till tomatoes are tender and turn into a thick paste like consistency.
Add boiled lamb and all the water to the thick tomato paste.
Cook for 10 minutes till most of the water evaporates and gravy is thick.
Beat yoghurt and add to the gravy. Cook for a couple of minutes.
Garnish with chopped green corriander and serve hot with naans.

Sunday, December 03, 2006 | Permalink

Daagh,
It looks delicious..can't wait to try it out

Posted by Anonymous | Tue Dec 05, 02:33:00 PM GMT

:-)

let me know how it turned out

Posted by Saleem Pothiwala | Tue Dec 05, 03:12:00 PM GMT

One of my favourite dishes, yay! Looks delicious, and I will definitely try this! Thanks.

Posted by Anonymous | Wed Dec 06, 12:07:00 PM GMT

thanks gaijin...

all the best :-)

Posted by Saleem Pothiwala | Thu Dec 07, 12:37:00 AM GMT

Looks delicious. Nice pic
Good day!

Posted by Anonymous | Thu Dec 07, 06:23:00 AM GMT

Fatee ,

This one just looks perfect! A must try recipe..........and i have just 250gms lamb lying in my fridge.....my dinner tomm.will let u know how it turned for me.

Posted by Anonymous | Thu Dec 07, 07:32:00 AM GMT

many thanks Bhargavi

Nikhat... go for it, and make sure you let us know how it turned out.

Posted by Saleem Pothiwala | Thu Dec 07, 11:20:00 AM GMT

Daagh,
For me any recipe which calls for less than 5 spices was always a no no.But i was wrong....i gave this a try......and was surprised how tasty a dish can turn out with few ingredients.The yoghurt did make the gravy creamy.Will make this more often now.One thing i have noticed is that ur recipes r simple but they turn out delicious.Thanks

Nikhat

Posted by Anonymous | Sat Dec 09, 09:18:00 PM GMT

Hey Nikhat

glad to know you liked the recipe and it turned out great :-)

i do like to keep it simple when it comes to cooking... it really makes us feel good when we get feedbacks :-)

Posted by Saleem Pothiwala | Sat Dec 09, 09:30:00 PM GMT

Hi, really nice site. I was wondering how to tenderize the lamb if you dont have a pressure cooker? thanks!

Posted by Anonymous | Fri Dec 22, 08:48:00 PM GMT

hey mina... thanks :-)

you can boil the meat in normal pan for 30 mins or so. Or you can use meat-tenderisers available in the market which is kind of a powder you apply to meat and keep aside for sometime before you cook.

Posted by Saleem Pothiwala | Fri Dec 22, 09:55:00 PM GMT

I am trying it right now. As it is cooking, it not only looks great it smells great too. Can't wait to eat!

Posted by Anonymous | Wed Feb 06, 09:00:00 PM GMT

heheh

thanks... let us know how it turned out in the end

Posted by Saleem Pothiwala | Thu Feb 07, 08:19:00 AM GMT

Hi, I tried this recipe today and I followed it exactly. Too much water came out of the meat on pressure cooking, but I added it to the fried tomato pulp anyway because it would add lamb flavour. It did, but it took about 35 minutes to dry it so that the gosht didn't look like a regular curry.

Posted by Anonymous | Sun Aug 17, 10:49:00 AM GMT

oh... sorry to hear that it didnt turn as it should've... may be next time dont add the water, left from boiling the meat, to the tomato pulp...

Posted by Saleem Pothiwala | Tue Sep 02, 06:40:00 AM GMT

It says black pepper 8-10, is this teaspoons? grams? or what please?

Posted by Bob | Thu Jul 23, 12:05:00 PM GMT

hi Bob,

it means 8-10 whole black peppers...

Posted by Saleem Pothiwala | Thu Jul 23, 01:06:00 PM GMT

hi what kind of green paste do we have to use. thanks.

Posted by Anonymous | Mon Aug 24, 06:03:00 AM GMT

Sorry but what is green paste? Thanks for the recipe.

Posted by Anonymous | Fri Aug 27, 11:18:00 AM GMT

wonderful! I really like your way to describe the whole recipe for more details you may see How to Cook White Chicken Karahi