Special Dish - Shaz Kari Gosht
We met in 2001 in Riyadh, SA and we had no clue our casual friendship would turn into a strong long-lasting bond of 18 years...( Nah, it’s not my hubby🤪)
If I have to think or pen down this journey with endless memories of all that we’ve done together ... any amount of notepads or devices would be insufficient 😉 yet I can discuss our food trivia without hesitation.
We’ve spent hours talking about our craving for good food sharing recipes etc. The germ of an idea of Nazzpanache began with her and my sister. We meet for a coffee morning to open my official FB and insta page ☺️ Nostalgia 😍
Let’s break the suspense... it’s ''Shabana'' my dear friend and I m sharing one of her best and our family’s fav dish “Kari Gosht”, a Bohri dish.
It’s great for a special occasion at home or if you’re inviting guests over. Originally made with lamb though this one is with chicken. Trust me it was so good, we licked the last bit 😬😋
If I had to name it I'd call it "Shaz Gosht"
Originally a bohri dish, this special lamb curry is made with succulent lamb pieces cooked with aromatic spices and a scrumptious sauce made with creamy coconut milk and yoghourt tempered with cumin, curry leaves, onions and served with zeera rice.
Ingredients
1. 600g medium lamb pieces with bones
2. 2-3 tsp garlic ginger paste
3. 3 sliced onions
4. 1 green chili
5. 1 chopped tomato
6. 1 tsp whole cumin
7. A few curry leaves
8. 3 dry red chilies
9. 10 almonds
10. 10 cashews
11. 1 tsp sesame seeds
12. ½ tsp turmeric powder
13. 1½ tsp Kashmiri red chili powder
14. ½ - ¾ cup tinned coconut milk
15. 250 ml Laban
16. 2-3 tbsp yoghurt
17. ½ tsp tamarind paste
18. Oil and ghee
19. A few finely chopped coriander leaves
Kari powder
Roast 10 almonds, 10 cashews, and 1 tsp. sesame seeds. Grind all this together and keep aside. You can make extra and refrigerate.
Ground Masala
1. In a grinder or blender add tinned coconut milk, Laban, yoghurt and 2 tbsp. kari powder (add more if required).
2. Blend everything together.
Here We Go
1. Take a pressure cooker or a cooking dish and add oil, ½ tsp. whole cumin and 2 sliced onions. Cook till light brown.
2. Add ½ kg Indian lamb with bones (medium size pieces), 2-3 tsp. fresh garlic ginger paste, 1 green chili and salt. cook for 10 minutes.
3. Now, add ½ turmeric powder, red chili powder and mix well. Add 1 chopped tomato and cook till soft.
4. Add water and pressure cook the meat for 10 minutes.
5. Once the meat is cooked, remove cool, open the lid and add ½ tsp. ghee (or as per your requirement) and a few coriander leaves.
6. Take another dish, add oil, ½ tsp. whole zeera (cumin), few curry leaves, dry red chilies, I small onion, sliced. Allow it to cook for some time. To this add the ground masala and cook for some time.
7. Add the meat curry into this mixture and allow it to cook on low flame till almost done (30 min). Add ½ tsp. tamarind paste (add more if required) and cook till done.
