KHARU GOS

ctodiwala

ctodiwala

13th June 2013

KHARU GOS

Cyrus Todiwala - May's Featured Chef
This is a typical Parsee style simple lamb preparation. It has to be one of my favourites and is also an excellent accompaniment with my all time favourite “Dhan Daar.” Its simplicity is perhaps what gives it the character.
 

Ingredients

  • LAMB LEG: 500GMS CUT INTO 1” SIZED PIECES. (Get the butcher to cut the bones for you on the saw and, add these in.)
  • ONION: TWO MEDIUM SIZED CHOPPED
  • CINNAMON STICK: ONE, ONE INCH PIECE
  • CARDAMOM GREEN: THREE OR FOUR
  • CARDAMOM BLACK: ONE OR TWO ( no worry if you cannot find these)
  • CLOVES: TWO OR THREE
  • POTATOES: ONE OR TWO LARGE (Depending on your likes)
  • TOMATO: ONE CHOPPED ( Gives a good flavour but avoid if you like)
  • CUMIN POWDER: ONE TABLESPOON ( level)
  • CORIANDER POWDER: ONE & HALF TABLESPOON ( level)
  • GINGER/ GARLIC PASTE: ONE HEAPED TABLESPOON ( recipe as shown check index)
  • TURMERIC POWDER: ½ TEASPOON
  • WHOLE RED CHILLIES: TWO TO THREE ( Break into pieces.)
  • OIL( SUNFLOWER ): TWO TO THREE TABLESPOONS
  • SALT: TO TASTE

Method

Clean and cut the lamb, unless the butcher is doing it for you or you are buying pre cut lamb. I do not recommend this as the lamb is not properly cut or cleaned and comes from a mix of several animals thereby resulting in irregular cooking. Try not to cut the cubes very large but rather like big dices.
Add the oil in a heavy casserole and heat it till it gets a haze on the top. Add all the whole spices as well as the red chillies.
As soon as you see the spices swell and puff and change colour add the chopped onions and saute until they get a good brown colour.
Add the lamb and seal well turning occasionally so that it browns better.
When the liquid has almost dried up add the powders and the ginger garlic pastes, stir well.
Meanwhile peel and cut the potatoes into large chunks or cut them lengthways into fours.
When the lamb and the masala is well sautéed add salt & enough water or stock to just about cover the lamb, close the pot with a tight lid and simmer.
Check from time to time also ensuring that the sides of the pot are kept clean.
When the lamb is half done add the potatoes, stir and mix them in well, add the tomatoes if you like, cover the pot and simmer.
When the lamb is cooked, check for seasoning again.
Before serving sprinkle some freshly chopped coriander as well as blend some in if you like fresh coriander. This will give the product a huge kick.
Even without the coriander this is a superb product.

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