Kadhai Gosht

Gosht

Arabb / Flickr / CC BY 2.0

Prep: 3 hrs 15 mins
Cook: 15 mins
Total: 3 hrs 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
433 Calories
31g Fat
6g Carbs
30g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 433
% Daily Value*
Total Fat 31g 40%
Saturated Fat 11g 55%
Cholesterol 112mg 37%
Sodium 307mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 30g
Vitamin C 20mg 98%
Calcium 96mg 7%
Iron 3mg 16%
Potassium 560mg 12%
*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 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

  • 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

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 chiles and fry till they stop spluttering.

  4. Add the lamb with its marinade and fry, stirring frequently, for 5 to 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 occasionally 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

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