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Recipes in English
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Meat /
Beef / Mutton Recipes >> Nahari Gosht |
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Lamb with bones,
cut into small pieces 1 kg |
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Ghee 2 tbsp / 30
gm |
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Onion, sliced 1 |
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Cinnamon (dalchini),
1” sticks 2 |
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Bay leaves (tej
patta) 2 |
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Onion, chopped 1 |
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Black cardamoms (badi
elaichi) 3 |
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Cloves (laung) 5 |
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Coriander (dhaniya)
powder 2 tsp / 3 gm |
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Red chilli powder
1 tsp / 2 gm |
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Turmeric (haldi)
powder 1/2 tsp / 1 gm |
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Garlic (lasan)
paste 21/2 tsp / 15 gm |
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Ginger (adrak
paste) 2” piece |
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Salt to taste |
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Yoghurt (dahi),
beaten 1 cup / 180 gm |
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Refined flour (maida)
1 tsp / 3 gm |
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Garam flour (besan)
2 tsp / 6 gm |
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Garam masala 1 tsp
/ 2 gm |
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Mace (javitri),
powdered 1/2 tsp / 1 gm |
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Aniseed (saunf),
powdered 1 tsp / 2 gm |
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Green cardamoms (choti
elaichi), powdered 5 |
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Saffron (kesar) a
few srtands |
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Lemon (nimbu)
juice 1 tbsp / 15 ml |
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Green coriander (hara
dhaniya) 4 tbsp / 100 gm |
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Vetiver (kewda)
essence (optional) 2 tsp / 10 ml |
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Heat the ghee in a pan; add the sliced onion, cinnamon
sticks, and bay leaves; sauté over medium heat until golden
brown. Add the lamb, chopped onion, black cardamoms, and
cloves; cook till the liquid has evaporated. Add the
coriander powder, red chilli powder, turmeric powder, garlic
paste, ginger paste, and salt; sauté until the oil
separates. Add the yoghurt and bring the mixture to the
boil. Reduce heat to medium and cook for about 15 minutes.
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Add 2 cups water and bring to the boil again, cover and
simmer, stirring occasionally, until the lamb is tender.
Remove the lamb from the gravy and keep aside. Heat 1 tbsp
ghee in a pan; add the refined flour and gram flour; sauté
over low heat, stirring constantly until light brown.
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Stir in the gravy. Strain the thick gravy through a soup
strainer, reheat the gravy and bring to the boil. Add the
lamb, garam masala, mace powder, aniseed powder, green
cardamom powder, saffron, and lemon juice; mix well and cook
on low heat for 30 minutes. Vetiver essence is added just
before serving, but it is optional.
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Garnish with green coriander and serve with tandoori roti or
badshahi naan.
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Time:
Preparation time: 30 min.
Cooking time: 1 hr.
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Serves: 6
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