Best 3 Muscat Gosht Lamb In Spicy Tomato Gravy Recipes
Tantalize your taste buds with the delectable Muscat Gosht, a culinary masterpiece that harmonizes the robust flavors of lamb with a vibrant spicy tomato gravy. Originating from the vibrant streets of Hyderabad, this dish is a symphony of aromatic spices, succulent meat, and tangy tomatoes, sure to leave you craving for more. Embark on a culinary journey as we unveil the secrets behind this Hyderabadi gem, exploring the unique blend of spices that create its distinct flavor profile. Delight in the tender lamb pieces, marinated in yogurt and a myriad of aromatic spices, then slow-cooked in a rich tomato gravy infused with ginger, garlic, green chilies, and a hint of sweetness from jaggery. Accompanying this main course are two delectable side dishes: Mirchi Ka Salan, a tangy and spicy gravy made with green chilies, and Bagara Baingan, a flavorful brinjal dish cooked with aromatic spices. Prepare to be captivated by the harmonious blend of flavors and textures in this Hyderabadi feast, a testament to the culinary artistry of this vibrant region.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB WITH SPINACH SAUCE (SAAG GOSHT)
Steps:
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
MUSCAT GOSHT (LAMB IN SPICY TOMATO GRAVY)
This recipe makes an Indian-style mutton dish.
Provided by MiMi
Categories Soup
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.
Nutrition Facts : Calories 723.5 calories, Carbohydrate 14.8 g, Cholesterol 204.3 mg, Fat 55.3 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 28.7 g, Sodium 2265.6 mg, Sugar 5.6 g
LAMB COOKED WITH TOMATOES & AROMATIC SPICES
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
Provided by Good Food team
Categories Dinner, Starter
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
- Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
- Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
- If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.
Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Use tender lamb: Choose a cut of lamb that is known for its tenderness, such as leg of lamb or shoulder of lamb.
- Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs will help to tenderize the meat and infuse it with flavor.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the meat from sticking to the bottom of the pot.
- Cook the lamb slowly: Lamb is a tough meat, so it is important to cook it slowly over low heat. This will help to break down the connective tissue and make the meat tender.
- Add vegetables: Adding vegetables to the stew will help to add flavor and nutrients. Good choices for vegetables include tomatoes, onions, peppers, and potatoes.
- Use a variety of spices: Spices are essential for adding flavor to the stew. Good choices for spices include cumin, coriander, turmeric, and garam masala.
- Serve with rice or naan: Muscat gosht is typically served with rice or naan. Rice is a good choice for absorbing the flavorful gravy, while naan can be used to scoop up the meat and vegetables.
Conclusion:
Muscat gosht is a delicious and flavorful lamb stew that is perfect for a weeknight meal. The combination of tender lamb, spicy tomato gravy, and fragrant spices makes this dish a surefire hit. So next time you're looking for a new lamb recipe, give muscat gosht a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
