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Cooking Method Smoke Achaari Gosht (Lamb)
Achaari Gosht (Lamb)
Ingredients
Leg of lamb 1 kg
safoetida (heeng) 1 gm/a pinch
Cloves 5
Cooking oil 60 ml/4 tbs
Cumin (jeera) seeds 2.5 gm/1 tsp
Garlic; shredded 10 gm/ 2 tsp
Ginger; shredded 5 gm/1 tsp
Jaggery 25 gm
Lemon juice 30 ml/2 tbs
Mustard oil (sarson ka tel) 20 ml/4 tsp
Mustard (sarson) seeds 2.5 gm/ 1/2 tsp
Nigella (kalonji) 2.5 gm/ 1/2 tsp
Red chilli powder 5 gm/1 tsp
Red chillies; whole 6
Salt to taste
Turmeric (haldi) powder 2.5 gm/ 1/2 tsp
Yogurt 240 gm/1 cup
Methods/steps
Clean and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5 cups of water; turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan; reduce flame and add the other cooking oil. Add whole red chillies and saut? till chillies turn black; then discard the chillies. Crackle mustard seeds; cloves and asafoetida in the oil. Add the lamb pieces; red chilli powder; cumin seeds; nigella; jaggery; ginger and garlic and stir. Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously. Cook till the fat surfaces.