Madrasi Gosht Chopped Lamb Food

MADRASI GOSHT (CHOPPED LAMB)

Steps:

• Place lamb in a large bowl and sprinkle with salt, coriander, cumin, cayenne (if using) and black pepper. Stir to coat. Let stand at room temperature for 1/2 hour.
• Heat oil in a heavy skillet over medium heat. Add mustard seeds and cover to avoid splattering. Add onion and ginger and cook until onion is lightly brown.
• Add lamb and its marinade, and mix with onion. Stir for about 5 minutes. Stir in water and bring to a boil. Cover, reduce heat and simmer 30 - 45 minutes. Do not stir. Lamb should be tender when pierced with a knife.
• The sauce should be thick. If needed, increase heat and cook until sauce thickens.
• Sprinkle with lemon juice and coriander (if using). Stir gently.

POMFRET AMTI (CURRY FROM THE WEST COAST OF INDIA)

Steps:

• Marinate the pomfrets with half the turmeric pdr, half the ginger-garlic paste and salt for an hour.
• Grind to a fine paste the coriander seeds, chilli powder, the remaining turmeric powder, and what is left of the ginger and garlic paste.
• Heat oil and temper with the green chillies and the curry leaves.
• Add onions and saute till golden brown.
• Add the ground masala and saute till the oil leaves the masala.
• Add 2 tblsp of water.
• Add the fish and cook till done.
• Add the mango pcs/ kokum/ tamarind.
• Lastly add the coconut milk.
• Simmer boiling only once being careful that the pcs of fish don't disintegrate.
• Season to taste.
• Garnish with coriander leaves and serve hot with steamed rice.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

STUFFED CAULIFLOWER

Steps:

• Preheat oven to 400°F Blend onion, tomato sauce, jalepeño, ginger, garlic, garlic, and cumin in blender until paste forms. Heat 2 Tbs. oil in skillet over medium-high heat. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes. Stir in 1/2 cup water and grated potato.
• Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.
• 3Toss sliced potatoes with remaining 1 Tbs. oil on baking sheet. Transfer both pans to oven, and bake 25 minutes, turning potatoes once. Serve cauliflower with sliced potatoes.

ELAICHI GOSHT - LAMB WITH CARDAMOM

Steps:

• Grind the cardamom seeds and peppercorns finely.
• In a blender or food processor, puree the tomatoes and ginger.
• Heat the oil in a saucepan and fry the onions until golden.
• Add the lamb and the ground spices.
• Cook, stirring constantly, for 5 minutes.
• Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
• Add the water, bring to a boil, then cover and reduce the heat to very low.
• Garnish with the chopped cilantro and serve with rice.