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Gosh Kashmiri Recipe
|Boneless lamb||500 Gram|
|Safflower oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, finely chopped|
|Minced ginger||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Coriander powder||2 Teaspoon|
|Kashmiri masala paste||3 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Tomatoes||2 Medium, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
Calories 394 Calories from Fat 137
% Daily Value*
Total Fat 16 g24%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 107.1 mg
Sodium 762 mg31.8%
Total Carbohydrates 25 g8.3%
Dietary Fiber 4.9 g19.4%
Sugars 8.5 g
Protein 41 g81.1%
Vitamin A 19.2% Vitamin C 37%
Calcium 8% Iron 9.9%
*Based on a 2000 Calorie diet
Heat oil in thick-based pan over high heat, brown lamb, little at a time, on all sides.
Remove lamb from pan, set aside.
Add onion to pan, saute until golden brown.
Add ginger, garlic, saute until golden brown.
Add coriander powder, masala paste, salt, chilli (if using), stir on medium for 1 minute.
Add tomato, cover, cook on low for 5 mins, stir occasionally.
Add meat, cook on high for 1 minute, add water, cover, cook on low until meat is tender (approx. 35-40 mins), stir occasionally to prevent sticking.
Adjust salt and chilli to taste.