Kadhahi gosht

As per requested by  one of my bachelor cousins I have decided to do one more indigestion causing dish that we  all love and order at the Indian restaurant.  I guess after you serve this dish you can always pass around a small dish of Tums as after dinner mints.  They have mint flavored Tums too.  Kadahi Gosht is a very popular dish, it is of course made in a karahi (which is a type of Wok) and is usually served in those cute little woks with a very round bottom. I know I should be posting more healthy dishes but I do what I can to help the ones in need.  Plus I do enjoy making these recipes because after all it’s all about the flavors the food and the enjoyment of it all.  I as many of my friends follow the moderation diet where we eat well but only in moderation. 

Kadahi Gosht

1lb lamb meat 

1 ½ tsp salt (or to your desire)

1 tsp red chili powder (again you can add more)

¼ tsp turmeric powder

1tsp ginger paste

1 tsp garlic paste

1 tsp garam masala

¼ tsp fennel seed or 1 star anise

1 tblsp methi or fenugreek leaves

2 onions chopped fine 

3 tblsp yogurt

2 large tomatoes

1 bell pepper

Marinate the meat in all the spices

In a wok (or if you don’t have a wok don’t panic you can use a pot)

Add in oil then onions, sauté them until they are brown.  Add in the tomatoes and the marinated meat.  Add in the fennel seeds or 1 star anise.  Add in ¼ cup water, cover and cook until meat is tender about half hour or you can do it in a pressure cooker.  Then after the meat is tender you can transfer it into a wok or pot.   The curry should start getting some color and it should have thick gravy.  If it looks too watery then you should set the wok on high heat and try to evaporate out the water dont leave the stove no matter what, unless the house is on fire or if someone is having a severe medical emergency.  Try real hard not to overcook the meat or it will just turn into kadahi mush.  I prefer to make this dish without the pressure cooker as I can control the consistency and keep the meat in its form.  if you are not cooking in a pressure cooker and the meat is not yet done and the water has completely evaporated feel free to add in another 1/4 cup of water and cover and cook for another 10 to 15 minutes on low heat... So, after the meat is tender and the gravy looks like gravy and the oil seems to have separated itself from the gravy like on top, then I add in the bell pepper chopped about ¼ inch .  I also add in 2 sliced green chilies and a bunch of chopped cilantro for garnish. Stir fry on medium high for  1 minute turn off the stove and cover and keep it covered until it’s time to eat.  Enjoy with naan or rice. To prevent from getting heartburn you can also serve your guests some yogurt lassi.  All you need is a blender 1/2 cup of ice, 1 cup of yogurt and a bit of sugar to taste or honey  blend it well and drink it up; all the live cultures and bacteria from the yogurt will keep your stomach at ease. :). some people like to make the lassi unsweetened and add salt instead but to me thats just not gonna happen.. You can add a few slices of mango , some studies show that mango might help with acid reflux so who knows, maybe thats why people in india enjoy such amazingly delicious spiced up foods and not end up getting heartburn their entire lifetime.  They eat mangoes!!!! Happy Eating.