Ingredients:
Lamb – 1 1/2 kg, boneless, cut into 3cm cubes
Yoghurt – 1 1/4 cups, whisked
White Pepper Powder – 1 tsp
Almonds – 1/2 cup, blanched
Coconut – 1/2 cup, cut to pieces
Refined Oil – 3/4 cup
Ginger – 1 tbsp, julienned
Salt to taste
Green Cardamom Powder – 1 1/2 tsp
Cream – 6 tbsp
Lemon Juice – 2 tsp
Rose Water – 1 tsp
Green Chillies – 6, chopped

Method:
1. Clean the lamb and boil for 5 minutes with salt and 7 to 8 cups of water.
2. Drain and wash the lamb.
3. Mix yoghurt with white pepper.
4. Keep aside.
5. Blend almonds and coconut with 250ml of water to a paste.
6. Heat oil in a pan.
7. Add lamb, spiced yoghurt, ginger and salt.
8. Add 4 cups water, cover and simmer, stirring occasionally, until lamb is tender and the liquid has almost evaporated.
9. Add almond-coconut paste.
10. Stir for 2 minutes.
11. Stir in cardamom powder, cream, lemon juice and rose water.
12. Sprinkle green chillies.
13. Seal the pan with dough and bake in a preheated oven at 135C/270F of 15 minutes.
14. Break the seal and serve hot.

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