Kachi Mirch Ka Gosht

Gastronomically, it was a very satisfying weekend. The start could not be more interesting, with a visit to Aap Ki Khatir near Nizamuddin. I will post a short write-up on the place in a day or two. The remainder of the weekend was spent cooking up a lot of stuff and trying out new things. It all culminated last night with some close friends, a lot of good spirits and an array of food made by my better half and I. The star of the entrees was the Kachi Mirch Ka Gosht and though I did not get to taste it last night, a nice heapful on top of some pulao was heaven this morning.

The recipe has been adapted from Prashad - Cooking with Indian Masters, a gem of a book by Jiggs Kalra, showcasing brilliant recipes from the Masterchefs. I have had my copy for over 17 years now (I bought this in my 1st year college) and I keep going back to it, sometimes for recipes, and, sometimes just to browse through the book and bring back great memories from my kitchen days. I have worked with some of the chefs featured in the book, mostly as a trainee or as a colleague and I love the way the book breaks down each recipe and explains how to go about it.

Kachi Mirch Ka Gosht

Ingredients:

Lamb, assorted cuts - 1 Kg
Yogurt - 1 Cup
Coriander Seeds - 4 Tsp
Cumin Seeds - 1 Tblsp
Black Cumin Seeds (Shahi Jeera) - 1.5 Tsp
Black Peppercorn - 1.5 Tsp
Whole Garam Masala (5 Green Cardamom, 1 Black Cardamom, 1 Cinnamon Stick, 4 Cloves, 1 Bay Leaf)
Onion Sliced - 250 gms
Ginger,chopped - 2 Tblsp
Green Chillies, deseeded and chopped - 4
Green Peppercorn -1 Tblsp (10 gm)
Cream 3/4 Cup
Fennel Powder - 1 Tsp
Ghee - 3/4 Cup
Salt - To Taste

Method:
1. Pound Coriander seeds, cumin seeds, black cumin and black peppercorn. Mix in Yogurt along with salt. Whisk well.
2. Marinate lamb cubes in this yogurt marinade for an hour.
3. Heat ghee in a large vessel. Add in the whole garam masala and saute till it begins to crackle.
4. Add in the sliced onions and fry till it starts to turn golden brown.
5. Add in the ginger,green chilies and fry for a minute.

6. Take off flame and allow to cool. Once cooled process in a blender. Put the processed mixture back on flame.

7. Add in green peppercorns and cook for a couple of minutes.
8. Add in the lamb pieces along with the marinade. Stir for 30 seconds.
9. Add in 3 cups of water. Bring to a boil. Simmer till lamb is tender.
10. Add in the cream and bring to a boil. Add in the salt and mix well.
11. Sprinkle fennel powder before finishing.
12. Serve hot with roti or pulao.

Posted in: Indian Cooking,Mutton,North Indian Cuisine