This Mughlai dish is one of our favorite dishes! It is traditionally cooked and even served in a wok-like dish called a Kadhai. Serve Kadhai Gosht with hot Chapatis (Indian flatbread) or Naans (tandoor baked Indian flatbread).
INGREDIENTS:
1 kg mutton cut into 2" pieces
1 cup yoghurt
2 tbsps garlic paste
2 tbsps lemon juice
2 tsps garam masala
Salt to taste
3 tbsps vegetable/ canola/ sunflower cooking oil
4 green chillies slit lengthwise
2 tsps coriander powder
1 tsp cumin powder
2 medium tomatoes chopped fine
Ginger julliennes to garnish
Fresh chopped corainder to garnish
PREPARATION:
Mix the lamb with the yoghurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame.
Add the green chillies and fry till they stop spluttering.
Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.
Blue Highlighted items are not made by Swad and are not Available at Patel Brothers Green Highlighted Items are not made by Swad but can be found at Patel Brothers
