Gosht Pasanda

Name: Gosht Pasanda (Yogurt-marinated lamb in a flavorful gravy)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1⅓ pounds (630 grams) boneless lamb, trimmed and cut into 1½-inch (4-cm) cubes; 1 teaspoon red chile powder; ¼ cup (50 ml) vegetable oil; 1 teaspoon ground green cardamom; 3 whole cloves; 2 green cardamom pods; ½-inch (1-cm) cinnamon stick; 5 whole black peppercorns; 1 bay leaf; 4 medium red onions, sliced; 2 green chiles, stemmed and chopped; 1 tablespoon ground coriander; ½ cup (140 grams) tomato purée; 1 cup (250 grams) plain yogurt, whisked; 2 teaspoons table salt; 2 teaspoons fresh garlic paste; 2 teaspoons fresh ginger paste

Yogurt-marinated lamb in a flavorful gravy

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Good-quality meat is the key ingredient here. Choose a leg or shoulder cut and then cut it into pieces yourself.

Ingredients

1⅓ pounds (630 grams) boneless lamb, trimmed and cut into 1½-inch (4-cm) cubes
1 cup (

Asia
India
Main course
Spicy
Gluten-free

Method

Flatten the lamb cubes with the flat side of a knife or a meat mallet.
Put the lamb in a large bowl, add the yogurt, salt, ginger paste, garlic paste, chile powder, and ground cardamom, and stir well. Cover the bowl with plastic wrap and put it in the refrigerator for about 2 hours to marinate.
Place a medium nonstick saucepan over medium heat and add th