Name: Kadhai Gosht Hussainee
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 450 g/1 lb Lamb Liver; 50 g/2 oz Capsicum; 50 g/¼ cup Tomatoes; 10 g/2 Tbs Coriander; 3 g/1 tsp Fenugreek (Kasoori Methi); 3 g/½ tsp Green Cardamom powder; 15 g/4½ tsp Garlic; 200 g/1¼ cups Onions; ½ g/1 tsp Saffron; 30 ml/2 Tbs Milk; 50 g/3 Tbs Almond paste; 50 ml/3 Tbs Cream; 5 g/2½ tsp Coriander seeds; 5 g/1¾ tsp Mustard seeds; 30 g/3 Tbs Ginger; 5 g/1¾ tsp Cumin seeds; 150 g/¾ cup Ghee; 450 g/1 lb Leg of Spring Lamb; 3 Green Chillies; 5 g/1 tsp Red Chilli powder; 225 g/1 cup Yoghurt; Salt; 5 g/1 tsp Coriander powder

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

This is a Chefs original—a mild kadhai dish, which makes it unique. It is one of the few recipes of the genre which make use of yoghurt, almond paste and cream.

Ingredients

450 g/1 lb Leg of Spring Lamb
450 g/1

Method

Preparation

THE LAMB: Clean, debone and cut into ¾-inch chunks.

THE LAMB LIVER: Clean and cut into ¾-inch chunks.

THE MARINATION: Whisk yoghurt in a large bowl, add red chilli powder, coriander powder and salt, mix well. Leave the lamb chunks in this marinade for at least 30 minutes.

THE VEGETABLES: Clean, wash and slice three-fourth