New Recipes

1 Peel, rinse and mince ginger 2 Peel, rinse and mince garlic.

Gosht Del Bahaar

Ingredients :

2kg boneless lamb, 500g onion, 500g tomatoes, 500g spinach, 100g yellow lentil, 60g ginger, 50g garlic, 20g green chili peppers, 3T oil, 120g coriander, 1 red chili pepper, some green onion.

(1) 2.5t chili powder, 5t coriander powder, 5t cumin powder, 1.5t salt, 1 cup of lamb stock.
(2) 2.5t meat masala powder.

Preparation :

1. Peel and rinse ginger; Chop most finely; Julienne the remaining.
2. Rinse boneless lamb; Trim off the fat; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Cut into chunks.
3. Peel, rinse and chop onions.
4. Rinse and chop tomatoes.
5. Discard the wilted leaves of spinach; Soak in water for 30 minutes; Remove and rinse; Drain; Chop finely.
6. Peel, rinse and chop garlic finely.
7. Rinse, seed and chop green chili peppers finely.
8. Rinse, seed and julienne a red chilli pepper.
9. Rinse and chop coriander finely.
10. Rinse 100g yellow lentils; Soak in water for 1 hour; Remove and rinse; Drain.
11. Rinse and cut spring onion into sections.
12. Heat a saucepan over a high heat; Add 3T oil and heat over a medium heat; Add the onion; Stir-fry over a medium heat till golden brown; Add the ginger and chopped garlic; Stir-fry over a medium heat till for 5 minutes; Add the lamb meat; Stir-fry over a medium heat for 10 minutes; Add seasoning (1); Bring to the boil over a medium heat; Turn to a low heat; Cover with a lid; Simmer over a low heat for 30 minutes; Add the chopped green chili peppers, most of the chopped coriander, the lentils and the tomatoes; Bring to the boil over a medium heat; Turn to a low heat; Simmer over a low heat for another 30 minutes; Add seasoning (2) and the spinach; Cook over a low heat till cooked; Turn off the heat; Arrange on a serving plate; Garnish with the spring onion, the red chili pepper and the remaining coriander; Ready to serve.