Mughlai karahi Gosht
Mughlai karahi Gosht

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mughlai karahi gosht. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mughlai karahi Gosht is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mughlai karahi Gosht is something that I’ve loved my whole life.

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. In a heavy bottom large saucepan or kadhai heat the oil on a medium heat.

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

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

Serve Kadhai Gosht with hot Chapatis (Indian flatbread) or Naans (tandoor baked Indian flatbread). 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.

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.

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. In a large heavy based saucepan heat the olive over a medium heat. Mughlai Karahi Gosht gets its name from the deep, circular pots it's traditionally cooked in (like a wok with two handles). It's particularly popular in North Indian, Bangladeshi and Pakistani.

So that’s going to wrap this up with this special food mughlai karahi gosht recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!