Gol Maas Kaacher
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| Ingredients |
- 1.2 kg lamb (bone)
- 250 gm Fresh kaachri
- 7 tbs Mustard oil
- 250 gm Onions
- 4 tsp Garlic paste
- 1/2 tsp Ginger paste
- 90 ml Yogurt
- 150 ml Tomato puree
- 4 tsp coriander powder
- 2 tsp Red chili powder
- 1 cup water
- 1/4 tsp green cardamom) powder
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- 1/4 tsp black cardamom powder
- 1/8 tsp nutmeg powder
- 1/8 tsp clove powder
- 1/8 tsp cinnamon powder
- 5 green cardamom
- 2 cloves
- 1 Stick cinnamon
- 1 bay leaf
- Salt (As per taste)
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| Method |
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Scrape, wash and slice the kaachri into roundels. Kaachri is a tenderizer and flavoring agent, and is akin to a gherkin.
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Peel, wash and slice onions. Reserve 100 gm and transfer the remaining onions to a blender, add 1/2 cup of water and make a puree.
Put yogurt in a bowl, add tomato puree, coriander, red chilies and salt, whisk and keep aside.
Heat mustard oil to a smoking point in a kadhai (wok), remove and cool.
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If you are adept at it, sprinkle a little water to bring the temperature down quickly. This must be done carefully or else the splatter may cause burns. Reheat oil, add green cardamom, cloves, cinnamon and bay leaf and stir over medium heat until the green cardamom begins to change color. Add sliced onions, stir fry until light golden, add garlic and ginger pastes and stir fry until the onions are golden.
Add the meat(cut into 1" cubes), stir fry until fat leaves the sides. Now, add the onion puree and stir fry until fat leaves the sides. Remove wok from heat, stir in the yogurt mixture, return to heat and stir fry until fat leaves the sides. Now add water, bring to a boil, reduce to low heat, add kaachri roundels and cover and simmer, stirring occasionally, until the meat is cooked, the stock completely absorbed and the kaachri tender. Sprinkle green cardamom powder, black cardamom powder, nutmeg powder, clove powder, and cinnamon powder, stir, remove and adjust the seasoning. Garnish with green chili juliennes and serve with lemon wedges.
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Other Details |
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Serves: 4
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Time: 120 mins.
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State: Rajasthan | Submitted by: System
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