INDIAN PREPARING GOSHT LAHORI

PREPARING GOSHT LAHORI
PREPARING GOSHT LAHORI
• 1 kg shoulder of lamb, deboned and cut into 4 cm cubes
• 75 grams desi ghee
• 15 grams coriander seeds, coarsely powdered.
• A few coriander leaves, chopped
NEED ITEMS • 2 ½ cups curd, whisked
• 500 grams onions, sliced
• 60 grams ginger, julienned
• 45 grams garlic, chopped fine
• 10 green cardamoms
• 5 cloves
• 2 piece of cinnamon
• 12 black peppercorns
• Salt to taste
• 2 tablespoon Kashmiri deghi mirchi powder
COOKING PROCESS • Mix all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours.
• Heat ghee in a pan, add the coriander seeds and wait till they sputter.
• Add the meat, along with the coriander seeds and wait till they sputter.
• Add the meat, along with the marinade. Fry till the liquid comes to boil.
• Lower the heat, cover and simmer, stirring at regular intervals until meat is almost cooked.
• When the oil floats on top and the gravy is of ketchup consistency, remove from fire.
• Remove in a serving dish, garnish with coriander leaves and serve hot.