This week Gosht (Lamb) Achar and Lemon Rice. Pretty easy and all went without major explosions or poisoning. The aluminium pans we’re using worry me, though I forget why.
I’ve included the recipes this week, and plan to go back and add the previous ones in too.
By the way, ghee is clarified butter. It doesn’t need to be stored in the fridge and keeps for a long time (so long as you keep it in an airtight container). It has a very high smoke point and doesn’t discolour or burn when heated up to it. It has a distinct flavour, quite different to butter.
Gosht (Lamb) Achar (for 2 small people)
- 1.5lb lamb
- 1 medium onion chopped finely
- 4 cloves of garlic, chopped finely
- 1 medium ginger, peeled and crushed
- 2 medium tomatoes, chopped
- 4 dessert spoons olive oil
- handful of fresh corriander
- 1/2 a big green chilli
- 1 tsp sat
- 1 tsp red chilli powder
- 2 tsp yoghurt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp whole fennel seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/2 tsp onion seeds
- 1 tsp garam masala powder
- 4 bay leaves
- 4 curry leaves
- 3 green cardamons
- 1/2 tsp tumeric
- 1/2 tsp vinegar
- 1 slice of lemon
- Heat oil, cook onion until light brown
- Add ginger, garlic, tomatoes and fry together with onion. add a little water if dry (helps to prevent burning too)
- Add tumeric, salt, red chilli powder and fry
- Add lamb, coriander powder, cumin, bay leaves, green cardamon, garam masala. Cover and cook for a 15-20 minutes. Stir occasionally.
- Add fennel feeds, mustard seends, cumin seeds, onion seeds, yoghurt and mix thoroughly. Cover and cook for another 5-10 minutes or until lamb is cooked all the way through
- Add green chillies, curry leaves, vinegar, fresh coriander and mix. For aroma, sprinkle ground cinnamon and green cardamon powder. Cook for another minute and serve.