SPICY (MASALEDAR) GOSHT
INGREDIENTS
½ kg lamb ka gosht (chaap), (meat)
4 onions sliced thinly
2 tsp whole coriander (dhania) seed
2 tsp whole black pepper
2-3 tsp red chili powder
1 tsp cumin seed, 8-10 green chilies
¼ cup bitten curd
½ cup green papaya finely crushed
2 tbsp ginger/garlic paste
Whole garam masala thickly crushed
Consisting of 4-6 green cardamom, 1 black cardamom, ½ tsp mace (zavitri), 3-4 cloves, and 1” 1 piece long cinnamon.
½ cup cooking oil
A bunch of coriander leaves finely chopped
METHOD
1 Roast cumin seed, coriander seed, and black pepper, grind it in a mixer.
2 Heat oil in a pan/kadahi, deep fry onion, remove it and keep aside.
Heat oil in a kadahi, put meat (gosht) and cook on slow flame till it is tender, and water has been absorbed, now add deep fried onion, green slatted chilies and cook till oil start separating.
3 Now it is time to add roasted masala along with garam masala and cook on simmer for 10 – 15 minutes depending on quality of meat.
4 Garnish with coriander leaves and serve hot with parantha, roti.
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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
