Karakhi Gosht (spicy mutton)

A national dish that is definitely worth a try. Each of us has our own proportions of spices for this dish!But the way Gandara restaurant chef Seryozha Milyanchikov performs this dish is the song of the mountains of Pakistan! Muscovites, go to Gandara - you won't regret it, it's worth it!

Dietrich

The author of the recipe

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Composition / ingredients

Servings:

Lamb

200

Tomatoes (tomatoes in their own juice)

125

Vegetable oil

Ginger (ginger root, the size of a piece of refined sugar)

to taste

Garlic

Spices dry (if there is garam masala-great!)

to taste

Onion

Water

to taste

Chicken broth

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 6 g

Fats 25 % 3 g

Carbohydrates 25 % 3 g

65 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Into battle!
Step 2:
Put out the lamb with the addition of a small amount of water until almost ready. Heat vegetable oil in a saucepan and fry spices (cumin and ginger).
Step 3:
Add tomatoes in their own juice, fry for 5 minutes.
Step 4:
Add the remaining spices (kasuri meti, coriander, sweet paprika, gran masala).
Step 5:
Pour in half of the lamb broth, simmer for 5 minutes. Add the chopped lamb and simmer until the meat is ready. Add butter.
Step 6:
Pour in the remaining broth, mix.
Step 7:
Put on a plate.
Step 8:
Garnish with ginger and cilantro.
Step 9:
Serve gosht karakhi with boiled rice or garlic tortillas.
Step 10:
Finita! Enjoy your meal!