How to make Gosht Gulbarga -

Spicy gosht cooked in cashewnut paste

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Boneless Lamb (हददी् रहित लैम्ब), Cloves (लौंग)

Cuisine : Hyderabadi

Course : Main Course Mutton

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Gosht Gulbarga

Gosht Gulbarga Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gosht Gulbarga Recipe

  • Boneless Lamb 1 inch cubes 600 grams

  • Cloves 6

  • Green cardamom seeds 1/4 teaspoon

  • Cumin seeds 1 tablespoon

  • Cinnamon 2 inch piece

  • Nutmeg grated 1/4 teaspoon

  • Coriander seeds 2 tablespoons

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Salt to taste

  • Oil 4 tablespoons

  • Bay leaf 2

  • Onion chopped 2 large

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Coconut paste 3 tablespoons

  • Cashewnut paste 3 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Dry-roast the cloves, cardamom seeds, cumin seeds, cinnamon, nutmeg and coriander seeds in a kadai. Cool and grind to a powder. Mix together the masala powder, half the ginger and garlic pastes, salt and one tablespoon of oil.

Step 2

Marinate the lamb in the mixture for one hour, preferably in a refrigerator. Heat the remaining oil in the same kadai; add the bay leaves and onions and sauté till the onions turn golden brown.

Step 3

Add the remaining ginger paste and garlic paste and continue to stir over high heat for one minute. Add the chilli powder, turmeric powder and marinated lamb.

Step 4

Add two cups of water and cook over low heat for one hour, or till the lamb is almost cooked. Add the coconut paste and cashew nut paste and continue to simmer for fifteen to twenty minutes, or till the lamb is tender.

Step 5

Transfer to a serving bowl and garnish with coriander leaves. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.