This Mughlai dish is a favorite among family and friends. We cook it for our special get-togethers and big family dinners. This dish tastes best if with goat meat but since that is not as readily available, lamb works just as well.
My husband loves to make this dish whenever our children come to visit us for the weekends. He makes this dish in a large heavy bottom pot which is called Karahi. This is very similar to Wok but has a flatter bottom and is heavier. It is easy to stir the meat or vegetable in a karahi than a pot.
This dish is best served with naan available at both Indian and American stores, such as Trader Joe’s.
In this recipe, the meat is cooked with lots of tomatoes making it really delicious and tender. Even though it takes a little longer to cook, it is fairly simple and does not require much attention during the cooking process.
Wash the goat (or lamb) meat well and let the water drain out in a colander until ready to cook.
Grind garlic and ginger coarsely in a food processor.
Take a large, shallow, and heavy-bottomed pot (wok or karahi) and heat the oil.
Add cinnamon stick, bay leaves, and slightly opened green cardamoms and cook for 2 minutes on a low to medium flame. Heat till these are lightly browned and you can smell the aroma of the spices.
Add onions, ginger, garlic, tomatoes, coriander powder, turmeric powder, salt, chili powder, add meat and mix well.
Cook on high heat for 10 minutes till it comes to boil. Now turn the heat to a medium flame and let it cook uncovered for 45 to 55 minutes stirring it after every 10 minutes so that it doesn’t stick to the bottom of the pot. Add yogurt and stir well and let the liquid evaporate.
After 45 minutes if you find there is still some liquid left in the pot and the meat is not tender yet, turn the flame to low and cook it covered for 10 more minutes or till it is done.
If you find the meat is tender and there is still some water turn the flame to high to evaporate the excess water. It will leave a layer of oil when it is done, add garam masala and coriander leaves. Stir together.
Turn off the stove and cover the pot for 5 minutes so that garam masala flavor gets incorporated into the meat dish. Serve hot with Naan or Mint Paranthas.
Ingredients
Directions
Wash the goat (or lamb) meat well and let the water drain out in a colander until ready to cook.
Grind garlic and ginger coarsely in a food processor.
Take a large, shallow, and heavy-bottomed pot (wok or karahi) and heat the oil.
Add cinnamon stick, bay leaves, and slightly opened green cardamoms and cook for 2 minutes on a low to medium flame. Heat till these are lightly browned and you can smell the aroma of the spices.
Add onions, ginger, garlic, tomatoes, coriander powder, turmeric powder, salt, chili powder, add meat and mix well.
Cook on high heat for 10 minutes till it comes to boil. Now turn the heat to a medium flame and let it cook uncovered for 45 to 55 minutes stirring it after every 10 minutes so that it doesn’t stick to the bottom of the pot. Add yogurt and stir well and let the liquid evaporate.
After 45 minutes if you find there is still some liquid left in the pot and the meat is not tender yet, turn the flame to low and cook it covered for 10 more minutes or till it is done.
If you find the meat is tender and there is still some water turn the flame to high to evaporate the excess water. It will leave a layer of oil when it is done, add garam masala and coriander leaves. Stir together.
Turn off the stove and cover the pot for 5 minutes so that garam masala flavor gets incorporated into the meat dish. Serve hot with Naan or Mint Paranthas.
Delicious!