Name: Gosht Pasanda Paya Ras
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1.2 kg/2⅔ lb Leg of Spring Lamb; 25 g/4 tsp Garlic paste; 25 g/4 tsp Ginger paste; 10 g/2 tsp Garam masala; 5 g/1 tsp Red Chilli powder; 5 g/1 tsp Garam Masala; 3 Green Chillies; 30 ml/2 Tbs Lemon juice; 30 g/1 Carrots; 40 g/¼ cup Onions; Whole Garam Masala; 5 Green Cardamom; Salt; 75 ml/5 Tbs Groundnut Oil; 8 Lamb Trotters; A pinch Mace; 100 g/½ cup Ghee; 100 g/⅔ cup Onions; 10 g/1 Tbs Ginger; 1 Black Cardamom; 5 Cloves; 1 stick Cinnamon (1-inch); 1 Bay Leaf; 20 g/⅓ cup Coriander

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A delicacy of lamb picatta, napped in a masala rich in herbs and spices, simmered in paya ras (trotter stock) and cooked on a tawa. It is light and its freshness is guaranteed to stimulate the palate.

Ingredients

1.2 kg/2⅔ lb Leg of Spring Lamb
25 g/4

Asia
India
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean, debone and cut into 1½-inch chunks. Flatten the chunks into 1⅛-inch thick picatta—pasanda.

THE MARINATION: Mix the ginger and garlic pastes, garam masala, red chillies and salt with the groundnut oil and rub the picatta with this marinade. Keep aside for at least 1½ hours.

THE PAYA RAS: Clean

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