Kadhai Gosht

Gosht
Arabb/Flickr/CC BY 2.0
Ratings (38)
  • Total: 3 hrs 30 mins
  • Prep: 3 hrs 15 mins
  • Cook: 15 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
408 Calories
25g Fat
10g Carbs
34g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 408
% Daily Value*
Total Fat 25g 33%
Saturated Fat 11g 55%
Cholesterol 121mg 40%
Sodium 244mg 11%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Protein 34g
Calcium 87mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Mughlai dish is one of my 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 lamb/ mutton cut into 2" pieces
  • 1 cup yogurt
  • 2 tbsps garlic paste
  • 2 tbsps lemon juice
  • 2 tsps garam masala (see link below for recipe to make your own)
  • 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

Steps to Make It

  1. Gather the ingredients. 

  2. 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.

  3. 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.

  4. Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.

  5. 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.

  6. Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.