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Gosht Mazedaar

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2014 was a fabulous year for me wrt cooking and many other reasons too! I made a lot of new recipes and most of them were inspired by recipes taken from fellow members of Sikandalous Cuisine. So I wanted to start 2015 with an original recipe and this is what I did!

I came back home from office on 31st December and started making this dish which I named Gosht Mazedaar! and it really came out as mazedaar! The flavour, the colour and the aroma all were fabulous!

It was the first time I made a dish with both Curd and Tomatoes in it to try a different type of gravy. Plus for a change I made this with Desi Ghee instead of the Mustard Oil I usually use.

So do give it a shot and I am sure you would have your share of “mazze” too!

Here you go with the recipe…

Ingredients:

Lamb: Assorted Pieces – 900 grams (I used 150 grams Kaleji too)

For Marination:
Ginger paste – 3 tbsp
Garlic paste –  2 tbsp
Green Chilies crushed – 4
Salt
Kashmiri Mirch – 2 tsp
Coriander powder – 1 tbsp
Curd – 4 tbsp

For Gravy:
Finely Chopped Onions – 5 (medium sized)
Whole Garam Masala (2 Black Cardamom, 8 Cloves, 2 Bay leaves, 1 stick Cinnamon and 1 tsp Black peppercorns)

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Kashmiri Mirch – 2 tsp
Coriander powder – 1 tbsp
Cumin Powder – 2 tsp
Garam Masala Powder – 1 tsp
Tomato Puree (use 2 fresh tomatoes)
Salt to taste
Ghee 100gm (or as required)

Method:

1. Marinate the Lamb pieces in ingredients as listed above and refrigerate overnight.

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2. Take a non-stick pan – melt the ghee, add  the whole garam masala and let it splutter.

3. Add chopped onions and saute’ until golden brown.

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4. Add the Kashmiri Mirch, Coriander powder, little water and mix well. Stir for a couple of minutes.

5. Then add the marinated lamb pieces and mix well. Bhunno for 20-25 minutes. The final colour & flavour of the dish would depend on how well you bhunno so be patient!

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6. Add the tomato puree and salt with water for the Lamb to get cooked.

7. Cover and simmer depending on the consistency of the gravy you want.

8. Once the pieces are tender and ghee separates from the gravy add the cumin & garam masala powder and mix well.

9. Serve hot with Tawa Rotis and steamed rice.

10. Thank me Later

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

1 Comments

  1. The dish looks yummy and scrumptious. What a fabulous way to start the new year. Here is to many more recipes and travels for you in 2015.

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