|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||40%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 20mg||100%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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).
2 pounds (1 kilogram) lamb, or mutton, cut into 2-inch pieces
1 cup plain yogurt
2 tablespoons garlic paste
2 tablespoons lemon juice
2 teaspoons garam masala
Salt, to taste
3 tablespoons vegetable oil, canola oil, or sunflower cooking oil
4 green chiles, slit lengthwise
2 teaspoons ground coriander
1 teaspoon ground cumin
2 medium tomatoes, chopped fine
Fresh ginger, julienned, for garnish
Chopped fresh coriander, for garnish
Gather the ingredients.
Mix the lamb/mutton with the yogurt, 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 chiles and fry till they stop spluttering.
Add the lamb with its marinade and fry, stirring frequently, for 5 to 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 occasionally 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