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Thread: Gohst shahi Koorma

  1. #1

    Boneless lamb pieces cooked in a rich gravy

    Preparation Time : 15 minutes

    Cooking Time : 1 hour
    Servings : 4


    Boneless lamb 600 grams
    Onions 3 medium
    Oil 3 tablespoons
    Green cardamoms 3
    Black cardamom 1
    Cloves 4-5
    Cinnamon 1 inch stick
    Black peppercorns 7-8
    Ginger paste 1 1/2 teaspoons
    Garlic paste 1 1/2 teaspoons
    Coriander powder 1 tablespoon
    Red chilli powder 1 1/2 teaspoons
    Salt to taste
    Yogurt, whisked 1/2 cup
    Cashewnut paste 1/4 cup
    Garam masala powder 1 teaspoon
    Fresh cream 1/2 cup

    Cut the lamb into one inch cubes. Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned. Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan. Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes. Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender. Add cashewnut paste and garam masala powder. Cook for five more minutes on medium heat. Add cream and mix. Simmer for ten minutes. Serve hot.

  2. #2
    Nice post keep it up

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