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Mughlai karahi Gosht
Mughlai karahi Gosht

Before you jump to Mughlai karahi Gosht recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to mughlai karahi gosht recipe. You can have mughlai karahi gosht using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mughlai karahi Gosht:
  1. Provide 1.5 kg lamb cuts, on/or off the bone
  2. You need 6 garlic roughly chopped
  3. You need 1 1/2 inch fresh ginger, roughly chopped
  4. Use 5 tbsp olive oil
  5. Take 500 g tomatoes, thinly sliced
  6. Take 200 g onions, thinly sliced
  7. Get 1 1/2 tsp chilli powder or mild paprika
  8. Provide to taste Salt
  9. Use 3 tbsp greek yogurt
  10. Provide 2 tsp coriander powder
  11. Provide Pinch turmeric powder
  12. Get 1 tsp cumin seeds, coarsely crushed
  13. Get 1/2 tsp black pepper, coarsely crushed
  14. Prepare 1/4 tsp garam masala
  15. Prepare 2 Green chillies, slit lengthways (optional)
  16. You need 1 tbsp fresh coriander leaves, chopped
  17. Get 1 tbsp fresh mint leaves, chopped
  18. Use 1/2 inch ginger slivers for garnish
Instructions to make Mughlai karahi Gosht:
  1. Add the lamb to a bowl. Crush the garlic and ginger into a coarse paste and then add to the lamb. Rub into the lamb well and allow to sit for atleast one hour, preferably overnight in the refrigerator for better flavours.
  2. In a large heavy based saucepan heat the olive over a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal the meat. - - - In this step because the lamb had so much fat on it when I cut it as I used a shoulder I actually fried the fat and used some of it instead of olive oil to give it better flavour. I also added the lamb bone into the pan to add more flavour.
  3. Add the sliced tomatoes and cook for a further 8 minutes or until the tomatoes begin to breakdown and soften.
  4. Add the onions and chilli powder or if using paprika, stir well and continue to cook for a further 3-4 minutes. Season to taste.
  5. Lower the heat and allow to simmer with the lid on for 30 minutes stirring half way through.
  6. Add the Greek yogurt to a small bowl and then add the coriander powder, turmeric, cumin and black pepper.
  7. Add the mixture to the lamb. Stirring well making sure the yogurt does not curdle. Continue cooking for 45-50 minutes over a low heat with the lid half over the pan. Stir occasionally making sure it doesn't stick to the bottom of the pan.
  8. Turn the heat off and while it's still warm add the garam masala, fresh coriander, mint leaves and slivers of ginger.

Ingredients Garnish with ginger flaks and serve. Kadai Chicken is also known as gosht karahi and kadai chicken is a Pakistani and North Indian dish noted for its spicy taste and usage of capsicum. Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion Mughlai to me also meant hours in the kitchen sauteeing, grinding, and basically living there for five hours. Peshawari Karahi Gosht is a dish from the eastern states of Pakistan full of spices and masala. It goes well with naan or rice.

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