Kadhai Gosht

Prep: 3 hrs 15 mins

Cook: 15 mins

Total: 3 hrs 30 mins

Servings: 6 to 8 servings

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