JEERA GOSHT

The best place to conduct experiments is the KITCHEN, at least it has been my laboratory. Jeera Gosht was an experiment that came out so well that it became a favourite at home. No long history of this recipe,(at least I am not aware of it) just an experiment...

Lamb meat 500 grams
2-4 garlic cloves (smashed)
2 tablespoon white oil
4 tablespoon onion paste
4 tablespoon garlic paste
1 ½ tablespoon ginger paste
6 tablespoon cumin (jeera) paste
1 teaspoon turmeric
Salt, to taste
3 teaspoon red chilli paste
1 teaspoon Kashmiri red chilli powder
2 bay leaves
4-5 green cardamom
6-8  pepper corns
Water

 

HOW TO MAKE:

* Boil the lamb meat with the garlic cloves and a pinch of salt.
* Heat the oil in a pan; add the cardamom, pepper corns and bay leaves.
* Once the spices turn brown, add the garlic paste and ginger paste. Once the ginger and garlic paste is cooked well, add the onion paste.
* Add turmeric, red chilli powder and mix well. Add cumin paste and red chilli paste.
*Once the spices are done add the boiled lamb meat and mix it well.
* Add a cup of water to the pan, cover it and cook it for 10 minutes on a low flame.
* After 10 minutes, remove the cover and mix it well.
* Your Jeera Gosht is ready to serve, goes great with rotis and parathas.