Gosht Kari Recipes

Steps:

• Heat 1 tablespoon of the oil in a large saucepan, add a third of the lamb and cook over high heat 4 minutes. Repeat with the remaining lamb adding two more tablespoons of oil. Remove the lamb.
• Heat remaining oil in pan. Add onion, cook over medium heat 10 minutes.
• Add garlic, ginger and chilli.
• cook 2 minutes, then add the spices, cook further 3 mins, or until fragrant.
• Add tomatoe, tomatoe paste the lamb 1 teaspoon salt. Mix thoroughly.
• Reduce heat and simmer for 1 1/2 hours, stirring ocassionly.
• Uncover and increase heat and cook 10 mins to allow the sauce the reduce and thicken.

Steps:

• Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
• Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.