Balboa Kitchen

https://chefashishbhatia.wordpress.com/2015/01/21/dhabe-ka-gosht-highway-lambcurry/

Ingredients

Instructions

  1. Wash the lamb in cold water and drain the water. Finely slice onions. Finely chop tomatoes and slit green chillies.
  2. In a cooking pot heat mustard oil. Once heated add all the whole spices. Cook the spices for about a minute till all the flavour is released in the oil. Now add the sliced onions and cook until slightly golden in colour.
  3. Add the lamb and sauté for further 10 mins. Add the salt. Now add ginger and garlic paste. Cook for further 10 mins.
  4. Add the powdered spice except for Garam masala and kasoori methi. Cook for further 5 mins until the spices and incorporated evenly. Add 2 cups of hot water. Cover the pot with a lid and cook on low heat for 20 mins.
  5. Remove the lid after 20 mins and add the chopped tomatoes and cook on high heat for 5-7 mins. Lower the heat add another cup of hot water and simmer for further 20 mins or until the meat is tender. I always add potatoes to my curry so if you prefer you can add two potatoes cut in quarters at this stage.
  6. Remove the lid and mix well. Add Garam masala, kasoori methi, finely chopped coriander, lemon juice and desi ghee. Increase the heat and cook for 2-3 mins. Once done transfer into a serving bowl and garnish with ginger Julienne and chopped coriander. Serve with hot chapatis or steam rice and onion salad.

JSON

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    "author": "Ashish Bhatia",
    "canonical_url": "https:\/\/chefashishbhatia.wordpress.com\/2015\/01\/21\/dhabe-ka-gosht-highway-lambcurry\/",
    "category": "recipe",
    "cook_time": 20,
    "cuisine": "Indian",
    "description": "Inspired by the 'Dhabas' of India, this dish features not only on their menu but is now cooked around the globe. A simple rustic curry is slow cooked over charcoal heat traditionally. I was keen to share this recipe. It\u2019s simple to cook and full of flavour.",
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    "image": null,
    "ingredient_groups": [
        {
            "ingredients": [
                "750 gms leg of lamb diced (on the bone)",
                "3 medium size onions",
                "2 medium size tomatoes",
                "2 tbsp ginger and garlic paste (2 parts of garlic and 1 part of ginger)",
                "5 fresh green chillies",
                "1\/2 bunch coriander",
                "Ginger Julienne for garnish",
                "1 tsp turmeric",
                "2 tsp red chilli powder mild",
                "1 tsp coriander powder",
                "2 tsp cumin powder",
                "1 tsp Garam masala",
                "1\/2 tsp kasoori methi (dried fenugreek)",
                "Salt to taste",
                "3 pods green cardamom",
                "1 pod black cardamom",
                "3 bay leaves",
                "1 stick cinnamon",
                "6 tbsp mustard oil or vegetable oil",
                "1 tbsp desi ghee",
                "Juice of half a lemon"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "750 gms leg of lamb diced (on the bone)",
        "3 medium size onions",
        "2 medium size tomatoes",
        "2 tbsp ginger and garlic paste (2 parts of garlic and 1 part of ginger)",
        "5 fresh green chillies",
        "1\/2 bunch coriander",
        "Ginger Julienne for garnish",
        "1 tsp turmeric",
        "2 tsp red chilli powder mild",
        "1 tsp coriander powder",
        "2 tsp cumin powder",
        "1 tsp Garam masala",
        "1\/2 tsp kasoori methi (dried fenugreek)",
        "Salt to taste",
        "3 pods green cardamom",
        "1 pod black cardamom",
        "3 bay leaves",
        "1 stick cinnamon",
        "6 tbsp mustard oil or vegetable oil",
        "1 tbsp desi ghee",
        "Juice of half a lemon"
    ],
    "instructions": "1. Wash the lamb in cold water and drain the water. Finely slice onions. Finely chop tomatoes and slit green chillies. 2. In a cooking pot heat mustard oil. Once heated add all the whole spices. Cook the spices for about a minute till all the flavour is released in the oil. Now add the sliced onions and cook until slightly golden in colour. 3. Add the lamb and saut\u00e9 for further 10 mins. Add the salt. Now add ginger and garlic paste. Cook for further 10 mins. 4. Add the powdered spice except for Garam masala and kasoori methi. Cook for further 5 mins until the spices and incorporated evenly. Add 2 cups of hot water. Cover the pot with a lid and cook on low heat for 20 mins. 5. Remove the lid after 20 mins and add the chopped tomatoes and cook on high heat for 5-7 mins. Lower the heat add another cup of hot water and simmer for further 20 mins or until the meat is tender. I always add potatoes to my curry so if you prefer you can add two potatoes cut in quarters at this stage. 6. Remove the lid and mix well. Add Garam masala, kasoori methi, finely chopped coriander, lemon juice and desi ghee. Increase the heat and cook for 2-3 mins. Once done transfer into a serving bowl and garnish with ginger Julienne and chopped coriander. Serve with hot chapatis or steam rice and onion salad.",
    "instructions_list": [
        "Wash the lamb in cold water and drain the water. Finely slice onions. Finely chop tomatoes and slit green chillies.",
        "In a cooking pot heat mustard oil. Once heated add all the whole spices. Cook the spices for about a minute till all the flavour is released in the oil. Now add the sliced onions and cook until slightly golden in colour.",
        "Add the lamb and saut\u00e9 for further 10 mins. Add the salt. Now add ginger and garlic paste. Cook for further 10 mins.",
        "Add the powdered spice except for Garam masala and kasoori methi. Cook for further 5 mins until the spices and incorporated evenly. Add 2 cups of hot water. Cover the pot with a lid and cook on low heat for 20 mins.",
        "Remove the lid after 20 mins and add the chopped tomatoes and cook on high heat for 5-7 mins. Lower the heat add another cup of hot water and simmer for further 20 mins or until the meat is tender. I always add potatoes to my curry so if you prefer you can add two potatoes cut in quarters at this stage.",
        "Remove the lid and mix well. Add Garam masala, kasoori methi, finely chopped coriander, lemon juice and desi ghee. Increase the heat and cook for 2-3 mins. Once done transfer into a serving bowl and garnish with ginger Julienne and chopped coriander. Serve with hot chapatis or steam rice and onion salad."
    ],
    "language": "en",
    "nutrients": {
        "calories": null,
        "carbohydrateContent": null,
        "proteinContent": null,
        "fatContent": null,
        "saturatedFatContent": null,
        "transFatContent": null,
        "cholesterolContent": null,
        "sodiumContent": null,
        "fiberContent": null,
        "sugarContent": null,
        "servingSize": null
    },
    "prep_time": 15,
    "ratings": 3,
    "site_name": "WordPress",
    "title": "Dhabe Ka Gosht (Highway Lamb Curry)",
    "total_time": 35,
    "yields": "Serves 3-4 people",
    "v": "openai",
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