Mughlai karahi Gosht
Mughlai karahi Gosht

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mughlai karahi gosht. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mughlai karahi Gosht is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mughlai karahi Gosht is something that I’ve loved my entire life. They’re nice and they look wonderful.

The Karahi Gosht is slow cooked in a curry that is infused with spices including kala jeera (black cumin seeds), tomatoes and fresh chillies. The dish is garnished with fresh coriander, slivers of fresh ginger and chopped green chillies. Serve with roti, naan or pulao. Add the lamb to a mixing bowl.

To get started with this particular recipe, we must first prepare a few components. You can have mughlai karahi gosht using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mughlai karahi Gosht:
  1. Prepare 1.5 kg lamb cuts, on/or off the bone
  2. Get 6 garlic roughly chopped
  3. Get 1 1/2 inch fresh ginger, roughly chopped
  4. Get 5 tbsp olive oil
  5. Prepare 500 g tomatoes, thinly sliced
  6. Take 200 g onions, thinly sliced
  7. Get 1 1/2 tsp chilli powder or mild paprika
  8. Take to taste Salt
  9. Take 3 tbsp greek yogurt
  10. Prepare 2 tsp coriander powder
  11. Get Pinch turmeric powder
  12. Prepare 1 tsp cumin seeds, coarsely crushed
  13. Prepare 1/2 tsp black pepper, coarsely crushed
  14. Get 1/4 tsp garam masala
  15. Prepare 2 Green chillies, slit lengthways (optional)
  16. Make ready 1 tbsp fresh coriander leaves, chopped
  17. Make ready 1 tbsp fresh mint leaves, chopped
  18. Make ready 1/2 inch ginger slivers for garnish

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). Mughlai Karahi Gosht - North Indian Lamb Curry I am sure you are all too familiar with days of being rushed off your feet, barely a minute to spare, being pulled from one drama to the next, the never ending cries of MAMMY or DADDY that on most days melt your heart but on this day melts your brain instead. Steps Add the lamb to a bowl.

Instructions to make Mughlai karahi Gosht:
  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.
  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.
  3. Add the sliced tomatoes and cook for a further 8 minutes or until the tomatoes begin to breakdown and soften.
  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.
  5. Lower the heat and allow to simmer with the lid on for 30 minutes stirring half way through.
  6. Add the Greek yogurt to a small bowl and then add the coriander powder, turmeric, cumin and black pepper.
  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.
  8. Turn the heat off and while it's still warm add the garam masala, fresh coriander, mint leaves and slivers of ginger.

Mughlai Karahi Gosht - North Indian Lamb Curry I am sure you are all too familiar with days of being rushed off your feet, barely a minute to spare, being pulled from one drama to the next, the never ending cries of MAMMY or DADDY that on most days melt your heart but on this day melts your brain instead. Steps 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. Mughlai Karahi Gosht. maunikagowardhan.co.uk KielderSteve. loading.

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