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Cardamom-flavoured Roasted Lamb
Gosht ki Boti
Lamb leg, boneless, cut into 2" cubes 450gm / 1 lb
Step I :
Garlic (lasan) paste 3 ¼ tsp
Garlic (adrak) paste 2 ½ tsp
Red chilli powder 2 tsp
Yoghurt (dahi) 100 gm / 3 ½ oz
Salt to taste
Step II :
Ghee 6 tbsp
Onions, thinly sliced 1 cup
Gram flour (beson), roasted 1 ½ tbsp
Cumin (jeera) powder, roasted 1 tsp
Green cardamom (choti elaichi) 1 tsp
Black pepper (kaali mirch) powder ½ pinch
Clove (laung) powder a pinch
Nutmeg (jaiphal) powder a pinch
Lemon (nimbu) juice 1tsp
Green coriander (hara dhaniya), finely chopped 2 ½ tbsp
Mint (pudina) leaves, finely chopped 5 tbsp
Ginger, 1" piece, cut into thin juliennes 1
Method :
Mix the step I ingredients together and rub onto the lamb. Keep aside for a minimum of 45 minutes to a maximum of 4-6 hours.
Heat the ghee (Step II) in a pan on medium heat: add onion and sauté until golden brown. Remove one fifth of the fried onions and keep aside. Add ½ cup of water and continue to sauté until all the moisture dries up. Add marinated lamb, increase heat to medium-high and stir and roast for a minute.
Reduce heat to medium, and continue to stir and roast until fat appears on the sides. Add 1 cup to water and bring to the boil. Cover and simmer on low heat, stirring occasionally, until lamb is fully cooked.
Increase heat to medium and continue to stir and roast until fat starts appearing on the sides. Increase heat to high, sprinkle gram flour and roast for a minute. Add cumin. Green cardamom, black pepper, clove, and nutmeg powder. Stir for a minute and add lemon juice, green coriander, and mint leave. Adjust seasoning and remove.
Transfer to a bowl and serve garnished with the reserved fried onion and ginger.
*Preparation time: 1 ½ hours. Serves: 4
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