Muscat Gosht Lamb In Spicy Tomato Gravy Food

MUSCAT GOSHT (LAMB IN SPICY TOMATO GRAVY)

Steps:

• Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

MUSCAT GOSHT (LAMB IN SPICY TOMATO GRAVY)

Steps:

• Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.

LAMB WITH SPINACH NO2 (PALAK GOSHT)

Steps:

• Remove the lamb from the bones, reserving the bones.
• Puree the ginger, garlic and green chil1 in a blender.
• Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
• Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
• Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
• When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
• Add the coriander powder and saute for 2 minutes, stirring continuously.
• Add the extra cumin and chili powder and after 10 seconds, add a little water.
• Cook for another minute or two.
• Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
• Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
• Add 1 1/4 cups of water and the salt.
• Turn the heat to low, cover with a lid and leave to simmer.
• When the meat is almost done, add the spinach, mix well and taste for salt.
• Cook for 5 minutes unclovered.
• When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.