Kadhai Gosht is a traditional Pakistani recipe for a classic curry of lamb or mutton in a spiced yoghurt stock. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Kadhai Gosht.
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A gosht is a style of curry that's an essential component of traditional Pakistani cuisine. The name itself is a transliteration of the Urdu and Persian word: شت (literally meaning 'meat' or 'flesh'). The dish is traditionally both cooked and served in a wok-like dish called a kadhai.
Ingredients:
1kg lamb or mutton sliced into 5cm cubes
250ml yoghurt
2 tbsp garlic paste
2 tbsp lemon juice
2 tsp Garam Masala
salt, to taste
3 tbsp vegetable oil
4 green chillies, slit lengthways
2 tbsp ground coriander
1 tsp ground cumin
2 medium tomatoes, finely chopped
2 tbsp ginger, julienned, to garnish
4 tbsp fresh coriander, chopped, to garnish
Method:
Combine the yoghurt, garlic paste, lemon juice, garam masala and salt in a bowl. Mix thoroughly then add the lamb and mix once more so that the lamb is completely coated. Cover the bowl and set aside to marinade for 3 hours.
Heat the oil in a kadhai (or a wok) over medium heat. Add the chillies and fry until they stop spluttering. Now add the lamb along with the marinade and fry, stirring frequently, for about 6 minutes. Stir in the tomatoes, ground coriander and cumin powder at this point. Mix thoroughly then sprinkle some water over the meat.
Bring to a simmer, cover the pan and cook gently for about 20 minutes, or until the meat is done (add water as needed to prevent the contents of the pan from sticking and burning). Ideally the gravy should be very thick and reduced almost to nothing.
Take off the heat, garnish with the ginger and coriander and serve straight from the pan. Accompany with chapatis and naan breads.
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