Balti Gosht / Pot roasted meat
Balti Gosht / Pot roasted meat
- 1 (1 ½ pound) Lamb Leg (cubed) or 2 ¼ pounds of Lamb (on the bone)
- 1 Onion (peeled & chopped)
- 4 Tomatoes (quartered)
- ½ Red Bell Pepper (Shimla Mirch) (diced)
- 4 Fresh Hot Peppers (Mirch) (or to taste) (chopped)
- 1 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
- 4 Garlic Cloves (Lehsan) (peeled & chopped)
- 6 Big Black Cardamoms (Bari Kaali Ilaichi)
- 1 (4-inch) piece of Cinnamon Stick (Dal Cheeni)
- 6 Whole Cloves (Loung)
- 1 tsp. of Cumin Seeds (Sufaid Zeera) (roasted)
- 1 tsp. of Salt
- 1 ½ cups of Water
- 4 tbsp. of Cooking Oil
- Wash the lamb well, then place it in a lidded casserole or saucepan with
about 1 ½ cups of water. Add the garlic, salt, and spices to it. - Either place in a preheated oven at 375 degrees F or on the stove, and
cook, covered, until just tender (about 45 minutes) Keep checking from time
to time, then remove from heat, and let it stand in its steam with the lid
still on, for about 20 minutes or so. - Meanwhile, heat the oil in large karahi or pan, fry the onions until
golden brown, then add the red peppers, hot peppers, and tomatoes. Cook
until it is nearly dry (about 10 minutes on low heat). - Then add the drained meat to the karahi or pan, with a little of the
liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the
fresh cilantro/coriander leaves about 5 minutes before it is ready.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment