Mughlai Karahi Gosht
Mughlai cuisine hails from Northern India, with huge Turkish and Persian influences. Mughal dishes like to use an abundance of freshly ground whole spices such as cumin, coriander, and black peppercorns. When you eat at a typical Indian restaurant in the U.S., you will see many interpreted Mughlai dishes such as kormas, rogan josh, biryani, samosas, and tandoori chicken to name a few.This dish consists of bone in lamb shoulder cooked with tomato, onion, and a seasoned yogurt sauce. There is no liquid added to this dish. The bone in lamb, tomatoes, and onions create enough of it’s own juices to slowly braise over the course of 90 minutes. While there are a fuck ton of ingredients in this recipe, it’s fairly easy to prepare and is honestly one of the most flavorful Indian dishes I’ve eaten. Serve the lamb curry with steamed rice and parathas.
Servings: 4
Ingredients
- 2 lbs bone in lamb shoulder cubed
- 2 tbsp ginger garlic paste
- 4 tbsp vegetable oil
- 2 medium tomatoes thinly sliced
- 1 medium white onion thinly sliced
- 1/2 tbsp Kashmiri chili powder
- salt to taste
- 2 tbsp Greek yogurt
- 2 tsp coriander powder
- 1/8 tsp turmeric
- 1 tsp cumin seeds crushed
- 1/2 tsp coarse ground black pepper
- 1/4 tsp garam masala
Garnish
- 2 green bird’s eye chilies slit in half
- 2 tbsp cilantro chopped
- 2 tbsp mint chopped
- 3 tbsp ginger julienned
Instructions
- Marinate the cubed lamb shoulder in the ginger garlic paste for at least 4 hours, preferably overnight.
- Heat up cooking oil a large sauté pan over medium heat. Sear the lamb on all sides for 10 minutes.
- Add in the sliced tomatoes. Continue cooking for 8 minutes.
- Add in the onions and Kashmiri chili powder. Cook for 3 minutes. Season with salt and cover, simmering over low heat for 30 minutes. Stir half way through.
- While the lamb is simmering, mix together the yogurt, turmeric, cumin, and black pepper.
- Add the yogurt mix to the lamb curry, making sure to stir in well so the yogurt doesn’t split. Place a cover half way over the pan and continue to simmer for 50 minutes.
- Turn off the heat. Stir in the garam masala. Garnish with cilantro, mint, split bird’s eye chilies, and julienned ginger.
