Tag: Lamb

SIMPLE HOME STLYE LAMB CURRY / TAMATAR GOSHT…FOOD FOR THOUGHT!

“What is patriotism but the love of the food one ate as a child?”
Lin Yutang

SIMPLE HOME-STYLE LAMB CURRY…Tamatar Gosht!

Food nostalgia is something I am sure all of us hold dear. My mother was, & is still, a marvellous cook, & is famous for her traditional meals like lamb/chicken curry, biryanis etc. People would flock to our place during festivals to grab a bite. Strangely for me, I have few memories of what I ate as a child. The fault lay with me of course, as I was a distracted soul, with little interest in what I ate. Hardly worthy for someone who has such a HUGE interest in food now…though the problem lingers. The interest now lies in the making & not as much in the eating.

Lamb Curry with tomatoes…Tamatar Gosht

Blog about a dish that recreates a memory for you….thus spake the Skinny Gourmet. As Erin says, ‘ Proust had his madeleines, but we all have something. Food is evocative. It has the power to transport us, to connect us to times and places past.‘ This dish is for her evocative event!It is with joy that I look at the kids relishing every mouthful they eat…& am glad food will evoke strong childhood memories for them when they grow up. To do me some justice, two dishes I do remember are Gosht Do Piaza (lamb stew with onions) which I have posted earlier, & this simple home-style lamb curry,Tamatar Gosht (tamatar meaning tomatoes)…the tastes of which still linger & come alive whenever I make either. Both are simple, robust & full of flavour…perfect for a cold winter day! On days when I don’t want to plan ahead & make elaborate meals, this home style lamb curry suits me fine; coming to my rescue, as it uses staples from my larder!

Ingredients:

Lamb – 500gms / cut into pieces (on the bone)
Whole garam masala – Green cardamom -3/Cloves -5/Whole pepper – 7/Cinnamon – 1 stick
Onions – 4 / 2 sliced fine & 2 cut into large pieces
Tomatoes – 3-4 / chopped
Ginger – 1″ piece
Garlic – 5 cloves
Yogurt/curd – 1/2 cup
Coriander powder – 3 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Green chilies – 2-3/to taste/optional/deseed if you want the dish less hot
Fresh coriander leaves for garnishing

Method:

  • Grind the 2 onions (the ones cut into large pieces) + ginger + garlic to a paste.
  • Heat oil. When hot, add the whole garam masalas. Roast till they splutter.
  • Add finely sliced onions & brown, followed by lamb. Roast well.
  • Add the yogurt & roast on high till the sides leave oil.
  • Add the ground onion paste & roast till the sides leave oil, followed by the dry spices.
  • Add the chopped tomatoes, roast again.
  • Now add about 1/2 a cup of water & salt to taste; cook under pressure or over slow heat till lamb is tender.
  • Open only once its cooled down a bit. Add slit green chilies & fresh coriander & simmer for 5-7 minutes.
  • Serve hot with rice, naan, chapatis, tandoori rotis etc.

Meeso on my mind…

Posted by Deeba @ PAB

‘NALLI GOSHT’…A lamb curry on the bone & a ‘grindless gravy’ at that!

“This curry was like a performance of Beethoven’s Ninth Symphony that I’d once heard…..especially the last movement, with everything screaming and banging ‘Joy.’ It stunned, it made one fear great art. My father could say nothing after the meal.”
Anthony Burgess
NALLI GOSHT…A robust, traditional lamb curry.
Here we go again. With winter here, a finger-licking good, different curry is most welcome. This is a hearty, ‘mild on spices & full of flavour’ lamb curry, made from a recipe my sister-in-law sent with huge recommendations! A Sanjeev Kapoor recipe. She proved her point. Lovely tasting curry , ‘grindless‘ (thanks once again to the microplaner), & delicious! More so, very very simple.

Off to Sra’s ‘Grindless Gravies’ …nice one to share!

This is a ‘curry on the bone’, traditionally slow cooked for 3 hours or more, where the juices are slowly released & the flavours mature. My energy conservation mode kicked in, & much as I would have loved to slow cook it, I reached for the pressure cooker. Couldn’t bring myself to use ‘so much energy’ for an hour of eating pleasure!! Coming back to the point…the resultant dish, cooked very differently from other lamb curries, tasted great. This ‘grindless‘ gravy has a deep red, thick gravy…just like a curry should be. Try it…you won’t be disappointed!

A spoonful of flavour…

The recipe as adapted by me, with Meeso in mind, who loves lamb curries!

Ingredients :

Lamb leg pieces (nalli) – 750 gms (nalli means marrow bones)
Onion – 3 large / sliced fine
Garlic – 10 cloves / grated fine
Ginger – 1½ inch piece / grated fine
Oil – 1/2 cup
Bay leaves – 2
Green cardamom – 2
Black cardamom – 1
Cloves – 5-6
Cinnamon – 1 inch stick
Pepper corns – 5-6
Red chilli powder – 1/2 tsp
Paprika (degi mirch) – 1 tbsp (for colour basically)
Coriander powder – 1 tbsp
Tomato puree – 1/2 cup
Yogurt – 1 cup
Garam masala powder – 1 tsp
Salt to taste
 Method:

  • Clean and wash lamb leg pieces (nalli).
  • Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, peppercorns, bay leaves and sliced onions.
  • Sauté until onions are light pink in colour.
  • Add ginger-garlic paste, red chilli powder, coriander powder and cook for one minute.
  • Add lamb pieces. Stir and cook for three minutes on medium heat.
  • Add 2 cups of water and bring it to a boil. Cook under pressure for 20 minutes, until lamb pieces are almost cooked.
  • Beat tomato puree and yogurt and add to the cooked nalli.
  • Add salt and garam masala powder and cook covered for ten minutes.
  • Serve hot with hot chappatis.
  • Note: While selecting cuts for this dish, make sure that you select lamb pieces with lots of bone marrow.

Serve hot with chapatis, naan or tandoori rotis. Rice is also most welcome! Tastes great the next day, if there’s any left over, that is. Ours was history!!

IMG 9170

P.S. We served smoked aloo gobhi & aloo methi on the side .
Posted by Deeba @ PAB

GRILLED LAMB CHOPS…Tangy and tasty!!

‘The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.’
Samuel Chamberlain
GRILLED LAMB CHOPS

This is a nice, feel-good, sort of dish (doubles up as finger-food too), which we like at home for a change from curries etc. The ingredients can be increased or decreased to suit personal tastes…we love the tanginess of the meat off the bone. I grill these sometimes, and at other times pan cook them. These can be served with mashed potatoes/oven baked fries, grilled veggies, a dip/chutney, green salad, dinner rolls or naan bread. The kids love the ease of nibbling chops…with a squirt of lemon!

Ingredients:
Lamb Chops – 750 gms (about 10-12 pieces)
Yogurt – 4 tbsps /thick
Ginger-garlic paste – 2tbsp
Vegetable Oil – 2 tbsp
Salt to taste
Juice of 1-2 lemons (to taste)
Roasted Cumin Powder – 2 tsp
Paprika – ½ tsp
Red chili Powder – ½ tsp (optional)
Garam Masala Powder – 1 tsp (home-made)
Orange-red food colour – optional
Fresh coriander/mint leaves for garnishing
Wedges of lime

Method:

  • Wash the chops well, and pat dry.
  • Whip the yogurt in a large bowl till smooth.
  • Add all other ingredients except the chops. Mix well.
  • Add the chops and mix in well, making sure they are coated well and evenly.
  • Leave to marinade for 4-6 hours in the refrigerator (I usually leave them overnight). Take out from fridge 30 minutes prior to cooking.
  • Cook them in a pressure cooker for 15 minutes on low heat. (times may vary from country to country according to quality/type of lamb etc).
  • Leave until cooled down a bit. Check if the lamb has cooked through and is soft. Dry any extra water if present.
  • Now grill them for 10 minutes on each side, turning once. Sprinkle with a bit of roasted cumin powder for a nice deep brown.
  • Serve immediately with garnished with fresh coriander and/or mint leaves, and wedges of lime…

Note: If you want to pan cook these, after cooking under pressure, turn them into a non-stick heavy bottom pan with all remaining marinade. Cover and cook gently on low till all the liquid has been absorbed, and they get a nice, golden colour. Turn about once in a while. Serve immediately.

Additional Note: Worthwhile mentioning “The lamb we get here can be cooked by just grilling for 10 minutes per side (no pressure cooking required)”…comment from Saju/US. I should have thought of that.

Posted by Deeba @ PAB
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