Balboa Kitchen

https://thespiceadventuress.com/2015/12/10/gosht-durbari/

Ingredients

Instructions

  1. Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.
  2. To prepare the spice paste, dry roast the whole spices till fragrant, cool and grind to a fine powder. Mix with the other spice powders and make a paste with a bit of water.
  3. Now take a heavy, deep bottomed vessel and heat ghee. Add the lamb along with yoghurt, chilli powders, ginger and salt. Cook on medium heat for about 5 minutes.
  4. Next add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.
  5. After 20 minutes, add ¾ ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.
  6. Check and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.
  7. Serve hot with flat breads, parathas or rotis.

JSON

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    "author": "Dhanya Samuel",
    "canonical_url": "https:\/\/thespiceadventuress.com\/2015\/12\/10\/gosht-durbari\/",
    "category": "Side Dish",
    "cuisine": "Indian,Lamb",
    "description": "",
    "host": "thespiceadventuress.com",
    "image": "https:\/\/thespiceadventuress.com\/wp-content\/uploads\/2015\/12\/22.jpg",
    "ingredient_groups": [
        {
            "ingredients": [
                "1 kg lamb (on the bone; cut into medium-sized pieces)",
                "1 cup thick plain yoghurt\/curd",
                "3-4 tbsp ghee\/clarified butter",
                "1 \u00bd inch ginger; julienned",
                "1 tsp Kashmiri chilli powder",
                "1 tbsp red chilli powder",
                "Salt (to season)",
                "4 medium red onions; finely chopped",
                "Vegetable oil (to fry the onions)",
                "Ginger juliennes; for garnish",
                "Fresh coriander leaves; finely chopped for garnish",
                "3 tsp cumin seeds",
                "\u00bd cinnamon bark",
                "5 cloves",
                "1 black cardamom",
                "8 black peppercorns",
                "2 tsp coriander seeds",
                "A pinch of asafoetida\/hing",
                "A pinch of nutmeg (grated)"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "1 kg lamb (on the bone; cut into medium-sized pieces)",
        "1 cup thick plain yoghurt\/curd",
        "3-4 tbsp ghee\/clarified butter",
        "1 \u00bd inch ginger; julienned",
        "1 tsp Kashmiri chilli powder",
        "1 tbsp red chilli powder",
        "Salt (to season)",
        "4 medium red onions; finely chopped",
        "Vegetable oil (to fry the onions)",
        "Ginger juliennes; for garnish",
        "Fresh coriander leaves; finely chopped for garnish",
        "3 tsp cumin seeds",
        "\u00bd cinnamon bark",
        "5 cloves",
        "1 black cardamom",
        "8 black peppercorns",
        "2 tsp coriander seeds",
        "A pinch of asafoetida\/hing",
        "A pinch of nutmeg (grated)"
    ],
    "instructions": "Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.\nTo prepare the spice paste, dry roast the whole spices till fragrant, cool and grind to a fine powder. Mix with the other spice powders and make a paste with a bit of water.\nNow take a heavy, deep bottomed vessel and heat ghee. Add the lamb along with yoghurt, chilli powders, ginger and salt. Cook on medium heat for about 5 minutes.\nNext add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.\nAfter 20 minutes, add \u00be ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.\nCheck and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.\nServe hot with flat breads, parathas or rotis.",
    "instructions_list": [
        "Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.",
        "To prepare the spice paste, dry roast the whole spices till fragrant, cool and grind to a fine powder. Mix with the other spice powders and make a paste with a bit of water.",
        "Now take a heavy, deep bottomed vessel and heat ghee. Add the lamb along with yoghurt, chilli powders, ginger and salt. Cook on medium heat for about 5 minutes.",
        "Next add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.",
        "After 20 minutes, add \u00be ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.",
        "Check and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.",
        "Serve hot with flat breads, parathas or rotis."
    ],
    "language": "en-US",
    "nutrients": [],
    "site_name": "The Spice Adventuress",
    "title": "Gosht Durbari",
    "v": "scrape_html"
}