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.
Daagh,
ReplyDeleteIt looks delicious..can't wait to try it out
:-)
ReplyDeletelet me know how it turned out
One of my favourite dishes, yay! Looks delicious, and I will definitely try this! Thanks.
ReplyDeletethanks gaijin...
ReplyDeleteall the best :-)
Looks delicious. Nice pic
ReplyDeleteGood day!
Fatee ,
ReplyDeleteThis 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.
many thanks Bhargavi
ReplyDeleteNikhat... go for it, and make sure you let us know how it turned out.
Daagh,
ReplyDeleteFor 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
Hey Nikhat
ReplyDeleteglad 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 :-)
Hi, really nice site. I was wondering how to tenderize the lamb if you dont have a pressure cooker? thanks!
ReplyDeletehey mina... thanks :-)
ReplyDeleteyou 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.
I am trying it right now. As it is cooking, it not only looks great it smells great too. Can't wait to eat!
ReplyDeleteheheh
ReplyDeletethanks... let us know how it turned out in the end
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.
ReplyDeleteoh... 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...
ReplyDeleteIt says black pepper 8-10, is this teaspoons? grams? or what please?
ReplyDeletehi Bob,
ReplyDeleteit means 8-10 whole black peppers...
hi what kind of green paste do we have to use. thanks.
ReplyDeleteSorry but what is green paste? Thanks for the recipe.
ReplyDeletewonderful! I really like your way to describe the whole recipe for more details you may see How to Cook White Chicken Karahi
ReplyDelete