|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||6%|
|*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).
- 1 kg lamb/mutton (cut into 2-inch pieces)
- 1 cup yogurt
- 2 tbsp. garlic paste
- 2 tbsp. lemon juice
- 2 tsp. garam masala (see link below for recipe to make your own)
- Salt (to taste)
- 3 tbsp. vegetable/canola/sunflower cooking oil
- 4 green chilies (slit lengthwise)
- 2 tsp. coriander powder
- 1 tsp. cumin powder
- 2 medium tomatoes chopped fine
- Garnish: Ginger (juliennes)
- Garnish: coriander (Fresh, chopped)
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 chillies 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 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.