Gosht Kari Recipes

PARSI GOSHT MA KARI

Steps:

• Method Add the lamb to a large saucepan along with the water. Bring to a boil and simmer for 45 minutes over a low heat. Turn the heat off and cool. Strain the lamb aside and reserve the lamb stock In a mixer grinder add the chillies, coriander seeds, poppy seeds, sesame seeds and black peppercorn. Grind to a smooth fine powder Now add all the remaining ingredients to the grinder along with the water. Blend to a smooth paste. Set aside In a large heavy bottom saucepan heat the oil over a medium heat. Add the cardamom and curry leaves. Fry for a minute and add the onions. Fry for 20 minutes as they colour and soften Add the masala paste and fry for 3-4 minutes. Stir well and add the turmeric powder along with the lamb. Stir well and coat the lamb in the masala for 2-3 minutes Season and add 750mls of lamb stock. Simmer on a low heat with a lid on for 25 minutes. Stir half way through cooking. Add the tamarind paste and simmer for a further 10 minutes. Turn the heat off garnish with coriander and serve with roti or pulao.

MASALA GOSHT INDIAN MEAT CURRY

Steps:

• Put 1 tablespoon garlic paste, cilantro, chiles, and lemon juice in a blender and grind them until you get a smooth paste.
• Put the mutton, goat meat, or beef into a large non metallic bowl and pour the marinade over the meat. Mix to coat the meat well. Place plastic wrap tightly over the bowl and set it in the refrigerator to marinate while you make the gravy.
• Heat the cooking oil in a heavy-bottomed pan on medium heat.
• When the cooking oil is hot, add the chopped onions. Sauté until the onions begin to turn a pale, golden brown.
• Add the garlic and ginger pastes and sauté the mixture for one minute.
• Add the tomato paste , the powdered spices, and salt to taste. Mix well.
• Sauté the resulting masala-the onion-tomato-spice mixture-until the oil begins to separate from it (about 10 minutes).
• When the masala begins to look ready, turn off the heat.
• Put the prepared masala into a blender and grind it into a smooth paste in a food processor. Note: Do not add water when blending. Once done, remove the paste and place it in a separate container.
• Turn the burner on medium again under the pan that you used previously to fry the masala.
• When the pan is very hot, add the meat and marinade and sauté until the meat begins to turn opaque.
• Add the masala that you prepared previously and 1/4 cup of boiling water. Stir well.
• Cook until the meat is tender and turn off the heat. Keep checking as the meat cooks. Add a little water if needed. The end result should be a dish with thick, minimal gravy. If liquid remains in the pan when the meat is cooked, cook for a few more minutes, checking frequently.
• Garnish the dish with chopped coriander and serve with chapatis, plain or Jeera rice , and kachumber salad.

GOSHT KARI

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.