Best Muscat Gosht Lamb In Spicy Tomato Gravy Recipes

MUSCAT GOSHT (LAMB IN SPICY TOMATO GRAVY)

Muscat Gosht (Lamb in Spicy Tomato Gravy) image

This recipe makes an Indian-style mutton dish.

Provided by MiMi

Categories Soup

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 ¼ pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
3 onions, sliced
1 ¾ cups chopped tomato
1 ⅔ tablespoons garlic paste
1 ⅔ tablespoons ginger paste
1 tablespoon black peppercorns
1 (3 inch) cinnamon stick
¼ cup dried chile de arbol peppers
5 whole clove
1 teaspoon black cardamom seeds
9 tablespoons ghee (clarified butter)
1 tablespoon salt

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.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 14.8 g, Cholesterol 204.3 mg, Fat 55.3 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 28.7 g, Sodium 2265.6 mg, Sugar 5.6 g

LAMB COOKED WITH TOMATOES & AROMATIC SPICES

Lamb cooked with tomatoes & aromatic spices image

This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice

Provided by Good Food team

Categories Dinner, Starter

Time 2h15m

Number Of Ingredients 16

Ingredients

1 tbsp vegetable oil
1 tsp cumin seeds
6 cloves
1 cinnamon stick, broken in half
4 bay leaves
2 medium onions, sliced
800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
2 garlic cloves, crushed
4cm piece of fresh root ginger, peeled and cut into fine matchsticks
1 tbsp ground coriander
½ tsp cayenne pepper
1 tsp turmeric
2 medium potatoes, peeled and each cut into 4-6 chunks
400g can chopped tomatoes
150g carton low fat natural yogurt
2 tbsp chopped fresh coriander leaves

Steps:

Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium