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Gosht Ilahi

mandeep's picture
simply unique & non descriptable
Ingredients
  Lamb 1 Kilogram (meat with bones especially ribs)
  Curd 100 Gram (hung - for marinade)
  Salt To Taste (for marinade)
  Red chili powder 1 Tablespoon (for marinade)
  Garam masala powder 1 Teaspoon (for marinade)
  Mint 1 Tablespoon, powdered (for marinade)
  Pomegranate juice 50 Milliliter (for marinade)
  Nutmeg powder 2 Gram (for marinade)
  Cumin powder 1 Teaspoon (for marinade)
  Onion 100 Gram, ground to paste
  Ginger garlic paste 10 Gram
  Coriander sprigs 1 , chopped
  Caraway seeds 1 Teaspoon
  Bay leaf 2
  Black cardamom 3
  Cinnamon stick 2 Inch
  Mutton fat 1 Cup (16 tbs), finely chopped
Directions

marinate the lamb with marinade for 6 hrs
after 6 hrs.
in a pan add mutton fat & let it release its juices
when cracking add caraway seeds along with cardamom bayleaf & cinnamon.
as these stop crackling add the onion paste And ginger garlic paste to it.
cook for around 10 miinutes or till the onion paste turns pink
now add marinated lamb with the marinade to it & bring it to a boil
once boiled simmer it for 90 minutes on a very slow flame or till the mutton is done.
the taste of this dish is only when it is stirred time to time but not continousaly
add water if the curry is quiet thick .
serve garnished with corriender with kulcha or roomali roti

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Snack
Taste: 
Spicy
Method: 
Slow Cooked
Dish: 
Dry Curry
Preparation Time: 
360 Minutes
Cook Time: 
120 Minutes
Ready In: 
480 Minutes
Servings: 
4
Story
had it at a food fest
Subtitle: 
gosht ilahi

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