Tuesday, June 23, 2009

Dum Gosht - Slow Cooked Lamb Curry


Canola Oil - 3/4 cup

Lamb meat - 500 gms, cut into 2 cm cubes

Onions - 1, large, finely chopped

Ginger-Garlic paste - 2 tsp

Red Chilli powder - 1 tsp

Salt - 2 tsp

Black Pepper powder - 1/2 tsp

Yoghurt - 1 cup, lightly beaten


Pre-heat your oven to 350°F.

Pour oil into a large non-stick pan on medium heat.

When the oil is hot, put the meat pieces into the pan, as many as the pan can hold, and brown them on all sides. With a slotted spoon remove the meat pieces once browned into a deep bowl. Cover and set aside.

In the same pan throw in the sliced onions. Once they are translucent, add the ginger garlic paste to it. Stir fry them for a few minutes.

Now, put the browned meat with all its juices into the pan.

Sprinkle red chilli powder, salt, black pepper powder and mix it well.

Pour in the lightly beaten curd and bring it to a boil on simmer.

Then, pour this mixture into a baking dish and cover it with a lid, or aluminium foil, taking care that it has been covered properly and once formed, the steam will not escape from anywhere.

Put this baking dish with the mixture in it into the oven for an hour.

After an hour, check the meat if it is tender and soft. If it is not, pour in half cup water, give it a stir, cover the dish very well again, and put it inside the oven for 30 to 45 minutes till the meat has been properly cooked and is tender.

Once done, garnish with chopped spring onions and serve hot with Naan or Plain White Rice. Enjoy

Subscribe Share/Save/Bookmark

No comments:

Post a Comment