Tag Archives: Nahari Gosht

Nahari Gosht

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Nahari Gosht - Never fails.
Nahari Gosht – Never fails.

INGREDIENTS

750gms Leg of Spring Lamb
450gms Lamb chops
125gms Ghee
1-1/2 cups Onions
5 Green Cardamoms (Chhoti Elaichi)
5 Cloves (Laung)
2 Cinnamon sticks (Dalchini)
2 Bay Leaves (Tej patta)
2 tsp Coriander Powder (Dhania powder)
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder (Haldi powder)
Salt
4 tbs Ginger Paste
3 tbs Garlic Paste
150g Yoghurt
2-3 tsp Flour (Atta)
2-3 tsp Gramflour
2 tsp Garam Masala Powder
1 tsp Mace and Green Cardamom (Jaivitri and Chhoti Elaichi) powder
3-4 drops Vetivier (Kevda)

PROCEDURE

1. Slice half the onions. 
2. Chop the remaining half of the onions
3. Whisk the yoghurt in a bowl
4. Clean lamb pieces
5. Heat 100gms Ghee in a  handi, add the sliced onions.
6.  Saute the onions until golden brown
7. Add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves. The onions will begin to liquify. Saute on high heat until all the liquid has evaporated.
8. Add coriander powder, red chilli powder, turmeric powder and salt. Stir.
9. Immediately add ginger paste and garlic paste. Saute on high heat until fat leaves the masala.
10. Add yoghurt, bring to a boil and reduce to medium heat.
11. Saute for approximately 10-12 minutes. The yoghurt will reduce considerably.
12. Add 3 cups (approx 750 ml) water and bring to a boil.
13. Cover and simmer, stirring occasionally. Wait until the lamb is tender. If cooking in a pressure cooker, bring water to boil and cook under pressure for not more than 2 whistles. 
14. Remove the pieces of meat from the gravy and keep aside.
15. Take the remaining ghee in a separate handi. Add the flour and gramflour. Saute briskly over low heat, stirring constantly, until light brown.
16. Add the separated gravy to these flours. Mix well, ensuring that there are no lumps.
17. Pass the thick gravy through a strainer into its original handi (clean the handi to ensure a smooth gravy)
18. Add the lamb pieces to the thick gravy. Bring to a boil.
19. Add the garam masala powder, mace and cardamom powder. Stir. Adjust the salt.
20. Add vetvier (kevda), cover and simmer for approximately 15 minutes.
21. Remove to a bowl and serve hot.

I prefer eating this with a nice, fluffy and slightly crisp phoolka. Keeps the meal light and the emphasis remains on the excellent meat!