chana dal Gosht

Chana dal gosht is a very yummy curry when you are craving something warm in your tummy

Chana Dal Gosht (Lamb cooked with Yellow split beans)

Chana Dal Gosht

Ingredients:

1. 1 lb lamb cut into pieces
2. 1 cup chana dal
3. 1 medium large onion sliced
4. 1 teaspoon ginger garlic paste
5. 2 medium tomatoes
6. 1 teaspoon each of salt, chilli powder, turmeric, garam masala, sugar

Soak the dal in water for atleast an hour. Marinate the lamb with all the spices

In a pressure cooker heat the oil and fry the onions till they start turning brown. Add ginger garlic paste and fry for a minute. Add lamb and stir well. Add tomatoes and cook for 3 whistles. Let the steam escape, open the cooker and add chana dal and add 1/4 cup water and cook for 2 more whistles. Let the steam escape and open the cooker and simmer till the gravy thickens to your liking. Garnish with cilantro and serve with rice or roti

Chana dal gosht

When I was growing up in India, whenever we had a big gathering at my house, this dish would be one of the main dishes served, along with Pulao and mix vegetable khatta. So, whenever I make this dish, I always become nostalgic...especially about my Daadi Ammi. I miss all those people and those carefree days.

Chana Dal Gosht (Lamb cooked with Split Bengal gram)

Chana dal Gosht

Ingredients:

1. 1 lb lamb cut into bite size pieces (lamb eg with bone will be ideal)
2. 1/2 cup chana dal soaked in water for 30 minutes.
3. 1 medium onion sliced
4. 1 tomato chopped
5. 1 teaspoon ginger garlic paste
6. 1/2 teaspoon salt, chilli powder, coriander powder, cumin powder, turmeri, garam masala
7. 2 tablespoon oil

In a pressure cooker heat the oil and fry the onions till they start becoming dark brown. Add the ginger garlic paste and fry for a minute. Add all the spices and mix well. Ad tomatoes and stir to combine. Add the lamb and 1/4 cup water and close the cooker and cook for 3 whistles. After the steam escapes, open the cooker and add the soaked dal and 1/4 cup more water and cook for 3 more whistles. After the steam escapes, pen the cooker and simmer the curry till it reaches the consistency of your preference. Garnish with cilantro and enjoy with roti or rice or Pulao

Lamb in Biryani Gravy

One of my most popular recipes on this blog is Gravy for Biryani. It has the most peple visiting my blog.

Anyway, so today I made a lamb curry with this gravy and it is super delicious and I served it with pulao.

Lamb in Biryani Gravy (Lamb in gravy made of tomato and Coconut

Lamb in Biryani Gravy

Ingredients

1. 1 lb lamb cubed
2. 1 cup sliced onions
3. 2 medium tomatos cut into quarters
4. 1 tablespoons oil
5. 1 heaped teaspoon ginger garlic paste
6. 1 cup coconut milk

Ingredients for marinade

1. 1 teaspoon chili powder
2. 1/2-3/4 teaspoon salt
3. 1/2 teaspoon each of cumin powder/coriander powder, garam masala
4. 1/2 cup plain yogurt

Ingredients for paste

1. 2-3 tablespoons desiccated coconut
2. 1 teaspoon khus khus (poppy seeds)
3. 1 teaspoon broken cashew 

Marinnade the lamb cubes with all the ingredients in the marinade for a minimum of 15 minutes. After that add the yogurt and mix and let rest for atleast 15 minutes.

Dry roast the ingredients for paste and let them cool. Grind it to a smooth paste . (I used coffee grinder)

In a pressure cooker heat the oil and fry the onions till translucent. Add ginger-garlic paste and fry for a minute or two . Add tomato quarters, and marinated lamb and fry for a few minutes . Cook with 1/2 cup water for 3-4 whistles. Cut the heat and let the steam escape. Open the cooker and add the ground paste and the coconut milk. Bring to a boil. Simmer for 10 minutes. Garnish with cilantro and serve with Peas Pulao or just Pulao

Kashmiri style lamb curry

I was looking for something new to cook because I have been getting bored by cooking the chicken and lamb in the same way. And I stumbled upon Kashmiri style dishes. Those dishes from Kashmir usually have apple and dry fruits as ingredients in them.

There is the dish Bom Chount Wangan which is eggplant and apples curry and I mixed in lamb in it and it is deeeeelicious. It tastes sweet and spicy at the same time. You need to eat it to believe it

Lamb with Eggplant and apple curry 

Lamb with eggplant and apples

Ingredients:

1. 2 green apples cubed into 1 inch cubes
2. 1 big american eggplant cut into 3 inch strips about 1 inch thick
3. 1/2 teaspoon turmeric
4. 1 teaspoon each of red chilly powder, fennel powder, garam masala, cumin powder
5. 1 heaped teaspoon ginger garlic paste
6. 1/2-1 table spoon salt.
7. 2 tablespoons oil divided

Heat 1 tablespoon oil in a pan and fry the eggplant and apple for about 10 minutes. Drain and set aside. Add the rest of the oil and add all the powders. add ginger garlic paste and stir to combine and fry for a minute. Add the meat and stir and add 1 cup water and cover and cook for 30-45 minutes until the meat becomes soft. Add the eggplant and apples back to the pot and mix well and simmer for 15 minutes. Serve with steamed rice

Palak gosht

I wanted to eat green vegetables or bhaji. My favorite being thota kura with lamb. But these days you can hardly find any leafy vegetables in the indian stores. So I made my second favorite...spinach with lamb. I used a pound of lamb leg with bones. And everyone just gobbled it. Bone in meat seems to be  much more flavorful to me

Palak gosht (spinach and lamb curry)

Palak Gosht

Ingredients

1. 1 can leaf spinach drained
2. 1 lb lamb cut into 1 inch cubes
3. 1 medium tomato chopped fine
4. 1 medium small onion chopped fine
5. 1/2 cup plain yogurt beaten
6. 1 teaspoon ginger garlic paste
7. 1 tablespoon oil
8. 1 teaspoon each of salt, coriander powder
9. 1/2 teaspoon each of turmeric, chilly powder

In a pressure cooker cook the lamb with turmeric wi a little bit of water for 3 whistles.

Grind the spinach end into paste

In a pan heat the oil and fry the onions till they start changing color. Add ginger garlic paste and fry for a minute. Add the tomatoes salt, chilly powder and coriander and cook till the tomatoes turn pulpy. Add spinach stir well and cook for 5 minutes. Add the lamb and beaten yogurt and stir to combine. Simmer for 10 minutes. Serve with rice and rasam or roti

Lamb Curry with Broad Beans

Its winter and its been a few degrees cooler than average this year. Living in Los Angeles makes you think under 60 Degrees F is below freezing temperature. but I am not complaining. Its just that I am craving something creamy and gooey and hot and spicy. The spicy part had to be spared because here kids are involved in consuming the dinner.

Anne who!!! today I made the most yummiest lamb curry with Italian Broad beans. I served it with piping hot Sambar and rice

Lamb Curry with Broad beans

Lamb curry with broad beans

Ingredients:

1. 1 lb leg of lamb cut into pieces
2. 8-10 oz frozen Italian Broad beans thawed
3. 1 medium onion chopped
4. 1 tablespoon oil
5. 1 teaspoon ginger-garlic paste
6. 1 large or 2 medium tomatoes chopped
7. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander powder
8. 1 cup chicken broth
9. Chopped cilantro for garnishing

In a heavy bottomed pot with lid add the oil and fry the onions till they start turning golden brown. Add ginger garlic paste and all the powder ingredients and fry for 30-40 seconds. Add lamb and sear for 5 minutes. Add tomatoes and chicken broth and stir to combine. Simmer for 15-25 minutes. Add green beans and 1/2-3/4 cup more water if needed and cook further for 10 more minutes. garnish with cilantro and serve

Lamb curry (Khurma Gosht) with Coriander Rasam

There are a million ways or recipes when you search for Lamb khurma or curry recipes. This is my family's recipe and I am serving it with rice and a variation of Rasam today aka the Coriander Rasam. These curries go very well with Chapati or Roti or Indian bread
Lamb Curry 1(Lamb cooked with Indian Spices)

Lamb

Ingredients:

1. 1 lb lamb cut into bite size pieces
2. 1 medium large onion sliced fine
3. 1 teaspoon ginger-garlic paste
4. 2-3 tablespoons oil
5. 1 teaspoon each of chilly powder, coriander powder
6. 1/2 teaspoon each of salt, turmeric, garam masala powder, cumin powder
7. Use 2-3 cloves and 1-2 inch cinnamon stick if you don't have garam-masala powder

Wash the lamb pieces till water runs clear and then marinate with all the powder ingredients for 1/2 hour to 2 hours. In a pressure cooker heat the oil and fry the onions till they start to turn darm brown. Add spices and ginger-garlic paste and fry for 3-4 minutes. Add meat and fry for 5 minutes. Add 1/4 cup water and cover the cooker and cook for 3 whistles. Once the steam escapes, open the cooker and simmer till the excess water evaporates. Serve with rice or roti

Khurma Gosht (Spicy Lamb curry)
Ingredients:

1. 1 lb lamb cut into bite size pieces
2. 1 medium large onion sliced fine
3. 1 teaspoon ginger-garlic paste
4. 2-3 tablespoons oil
5. 1 teaspoon coriander powder
6. 1/2 teaspoon each of salt, turmeric, garam masala powder, cumin powder
7. Use 2-3 cloves and 1-2 inch cinnamon stick if you don't have garam-masala powder
8. 1/2 cup yogurt
9. 4-6 green chillies slit

Wash the lamb pieces till water runs clear and then marinate with all the powder ingredients and yogurt for 1/2 hour to 2 hours. In a pressure cooker heat the oil and fry the onions till they start to turn darm brown. Add spices and ginger-garlic paste and slit green chillies and fry for 3-4 minutes. Add meat and fry for 5 minutes. Add 2 tablespoons water and cover the cooker and cook for 3 whistles. Once the steam escapes, open the cooker and simmer till the excess water evaporates. Serve with rice or roti

Coriander Rasam (Tamarind soup with Coriander Powder)

Kothimeera Chaaru

Ingredients:

1. 1 lime sized tamarind
2. 4 cups of water
3. 1 tablespoon coriander powder
4. 1/2 teaspoon of salt
5. 1/4 teaspoon each of turmeric, cumin, mustard seeds
6. Few curry leaves and 3 red chillies broken
7. 1 tablespoon oil  
8. Cilantro for garnishing

In a pot add the tamarind along with water, salt, turmeric and coriander powder and bring to a boil. Let it boil on medium heat for 10 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a minute. Add red chillies and curry leaves and fry for 3-4 minutes. Cut the heat, and add this temepring to the tamarind water and bring to a boil. Boil again for 5 minutes, garnish with cilantro and serve