Surprised huh. Yes I also like to cook. It is one of my hobbies which I rarely practice :)
Hearing of the food specially Sindhi biryani, Gosh karhai, Tandoori Chicken, Tarka Daal, Beha basar, Qeemay kay Karelay, Palak Gosht (Lamb Spinach) and what not! All are so delicious. Oh i forgot, be it bengan (Aubergine/Eggplants) ka bhurta or bengan in spanish tapas style are my favorite.
It becomes commonplace if you eat same Pakistani food everyday. So why not take some turkish or iranian taste and mix the tastes of these cultures and innovate a new lamb curry :). I thought so and have innovated a recipe which worked very well for me. I hope that you will also like. I can't bet but am sure, if cooked well, you will be licking your fingers. Enjoy the secret, new and innovative recipe. Give me your feedback in the comments section with the taste and twist you added to recipe while cooking. If possible share the pictures as well.
I prepared it with half kilo meat. You can adjust the recipe according to the amount of meat you want to cook.
Ingredients required:
Boneless Lamb cut in middle sized cubes 1/2 Kg
Peanuts (without shells) 3/4 tea cup
Sesame seeds 3 table spoons
Khopra (Coconut) 3/4 or 1 full tea cup
Yoghurt 1 tea cup
Jeera (Zeera) whole 2 table spoons
Onions Medium Sized 2 finely chopped
Ginger and Garlic Paste 2 table spoons
Medium sized tomatoes 2
Gur (Solid brown sugar) piece of the size of a lemon
Imli (Tamrind) 1/2 tea cup (without seeds or paste)
Green Chillies 4/5
Red chilli powder (preferrably beaten chili) 2 table spoons
Whole garam masala (includes dar chini, pata, black cardamom, long, kalongi, and some other i dont know the names :))
Dhaniya (Corriander seeds) Kutta hoa (not the powder; you can use if not available)
Curry leaves 5-6
Turmeric powder a pinch or half tea spoon
Methi 1 table spoon
Oil
Salt
Before you start this recipe, you should have kept lamb meat marinated in some karahi masalah (not too much) just a little bit. Marinate it for at least 1 hour.
Before reading recipe (read Step 7 and you can already do that step before step 1 if you have marinated meat)
Recipe:
Step 1: Add three table spoons of oil in frying pan. Add peanuts, coconut khopra, sesame seeds. Fry them till they are slightly red.
Step 2: Add yoghurt keep frying them for another 3 mins so yogurt is completely mixed.
Step 3: Blend the mixture by adding 1/4 cup of water and keep it aside.
Step 4: In yet another frying pan, fry finely chopped onions till they are light brown. Add all whole garam masalas, ginger garlic paste, kutti hoi mirch, zeera, turmeric powder, curry leaves. Fry them till they give a good smell and are brownish/pinkish.
Step 5: Add finely chopped tomatoes, methi, salt, imli paste and gur. Cook them for 5 mins or so.
Step 6: Mix blended paste which was kept aside (refer step 3). Cook till the paste is fine.
Step 7: Boil the meat till it is tender. You can do this step in the beginning. Cook till most of the water is boiled away. Do not throw the water. Water contains the actual meat taste.
Step 8: Add meat in the paste/curry already made in Step 6. Cook this for another 15-20 minutes on a light stove fire.
Step 9: Garnish the remaining with some green herbs. :)
Lekker! (Lekker means delicious in dutch)
Smakelijk (Enjoy the food in dutch).
Serve it with naan bread!
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