Mughlai karahi Gosht

Name: How to cook Mughlai karahi Gosht - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Andrea

Mughlai karahi Gosht

Ingredient

Food ration :

4-6 servings

1.5 kg

black pepper, coarsely crushed

1/4 tsp

Green chillies, slit lengthways (optional)

1 tbsp

fresh coriander leaves, chopped

1 tbsp

Cooking instructions

* Step 1

Add the lamb to a bowl. Crush the garlic and ginger into a coarse paste and then add to the lamb. Rub into the lamb well and allow to sit for atleast one hour, preferably overnight in the refrigerator for better flavours.

* Step 2

In a large heavy based saucepan heat the olive over a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal the meat. - - - In this step because the lamb had so much fat on it when I cut it as I used a shoulder I actually fried the fat and used some of it instead of olive oil to give it better flavour. I also added the lamb bone into the pan to add more flavour.

* Step 3

Add the sliced tomatoes and cook for a further 8 minutes or until the tomatoes begin to breakdown and soften.

* Step 4

Add the onions and chilli powder or if using paprika, stir well and continue to cook for a further 3-4 minutes. Season to taste.

* Step 5

Lower the heat and allow to simmer with the lid on for 30 minutes stirring half way through.

* Step 6

Add the Greek yogurt to a small bowl and then add the coriander powder, turmeric, cumin and black pepper.

* Step 7

Add the mixture to the lamb. Stirring well making sure the yogurt does not curdle. Continue cooking for 45-50 minutes over a low heat with the lid half over the pan. Stir occasionally making sure it doesn't stick to the bottom of the pan.