Madrasi Gosht Chopped Lamb Recipes

MADRASI GOSHT (CHOPPED LAMB)

Steps:

• Place lamb in a large bowl and sprinkle with salt, coriander, cumin, cayenne (if using) and black pepper. Stir to coat. Let stand at room temperature for 1/2 hour.
• Heat oil in a heavy skillet over medium heat. Add mustard seeds and cover to avoid splattering. Add onion and ginger and cook until onion is lightly brown.
• Add lamb and its marinade, and mix with onion. Stir for about 5 minutes. Stir in water and bring to a boil. Cover, reduce heat and simmer 30 - 45 minutes. Do not stir. Lamb should be tender when pierced with a knife.
• The sauce should be thick. If needed, increase heat and cook until sauce thickens.
• Sprinkle with lemon juice and coriander (if using). Stir gently.

MADRASI MASALA PASTE

Steps:

• Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
• Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
• Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
• Stir in the garlic, ginger and enough of the vinegar to make a paste.
• Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
• Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

LAMB COOKED IN MILK

Steps:

• Soak the saffron strands in 1/4 cup of water.
• Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
• Peel the shallots and puree in a food processor, or grate them.
• Fry shallots in 2 tablespoons of the oil in a skillet until golden.
• Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
• Lift out the meat and set aside.
• Strain the stock and discard the bones.
• While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
• Put a wooden spoon into the pot to prevent the milk from boiling over.
• Stir from time to time and keep cooking until the milk reduces and thickens.
• When it is reduced by a third, remove from the heat and leave to cool; strain.
• Add the cream and stir well.
• Now add the meat and 3 cups of the stock to the milk.
• Heat the remaining oil in a ladle held over medium heat.
• Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
• Cook for just 10 seconds; pour the oil mixture into the meat.
• Add the sugar; season with salt to taste.
• Cook for a few minutes with the lid on to prevent the meat from darkening.
• To serve, reheat uncovered and simmer for about 2 minutes.
• Add the saffron just before removing from the heat.