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Dhana Ghosht

 

20

Yield

3

servings

Prep

1

days

Cook

2

hrs

Ready

1

days

Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds lamb stew meat
trimmed of fat and diced
*
2 cups yogurt
natural
6 each garlic cloves
crushed
4 teaspoons coriander
ground
2 each green chili peppers
crushed
*
4 teaspoons paprika
4 teaspoons salt
(or less)
3 teaspoons ginger
coarsely crushed
4 tablespoons vegetable oil
(mustard oil is best)
2 medium onions
(or more to taste)
3 teaspoons cumin seeds
1 teaspoon turmeric
2 teaspoons mustard seeds, black
2 teaspoons red pepper flakes
(also called cayenne pepper or lal mirch)
4 ounces coriander
fresh

Directions

Dice the meat into bite-size cubes and soak in warm water for 2 to 3 minutes.

Mix the paprika, ground coriander, salt, crushed garlic and crushed green chilies with yogurt. Drain the lamb and add to the yogurt marinade. Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours.

Dice the onions into thin semi-circles. In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to "steam." Reduce the heat to medium and stir occasionally. Fry the onions until they change colour to a deep red/brown. This should take 10 to 15 minutes.

At this point add the black mustard seeds and stir a few times. Then add the ginger, cumin seeds, red chilies and turmeric powder. Increase the heat and fry this "masala" for a couple of minutes. Add the marinated lamb to the masala and mix well.

At this point you have two options, either to cook the meat on the stove or to bake it. Stove-top cooking takes less time but requires fairly constant stirring. It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick. For baking, transfer it to an ovenproof casserole, cover it, and bake for 1½ hours at 200 degrees F. Check occasionally, though you are unlikely to need to add any water to the sauce.

Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don't have any fresh coriander, then mix in about 2 to 3 teaspoon of coriander powder. Serve with well buttered (boiled) rice or pita bread and fresh salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 47160% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 3611mg 150%
Total Carbohydrate 17g 17%
Dietary Fiber 21g 85%
Sugars g
Protein 29g
Vitamin A 40% Vitamin C 91%
Calcium 59% Iron 59%
* based on a 2,000 calorie diet How is this calculated?

 

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