Lamb with Chili (Gosht Mirchi Korma) Recipe

Lamb with Chili (Gosht Mirchi Korma) Recipes

Ingredients :

4 Kashmir chili peppers or 1 large red capsicum (bell pepper)

4 small red chili peppers, seeds removed

2 tsp fennel seeds

4 green cardamom pods

2 black (whole) cardamom pods

1 medium onion, chopped

1 tbsp chopped garlic

2 tbsp chopped ginger

a little water

4 tbsp ghee or vegetable oil

500g lean lamb, cut into 1cm cubes

salt to taste

300ml water

2 tbsp tamarind water

2 tbsp chopped coriander (cilantro) leaves

Method :

Dry roast the Kashmiri chili peppers or capsicum, red chili peppers, fennel seeds and cardamom pods in a heavy saucepan for 3-5 minutes until fragrant. Grind to a powder in a spice of coffee grinder. Transfer the powder to an electric blender or food processor. Add the onion, garlic and ginger. Blend or process into a paste, adding as little water as possible. Heat the ghee or vegetable oil in a large saucepan over a medium heat. Add the paste and sauté for 4-5 minutes. Add the lamb and stir fry until the meat is completely coated with the paste. Add the salt and water. Bring to a fast boil, then reduce the heat and simmer for 20-25 minutes. When the lamb is nearly done, add the tamarind water and check the seasoning. Add more salt if necessary. When the lamb is cooked, stir in the coriander leaves. Remove from the heat and serve immediately.

The valley of Kashmir is the home of this dish, in which chili peppers form the main ingredient. The chilies used are a mix of large red ones for color and small ones for heat. The sauce is fairly thin, but quite spicy - not for the faint hearted. If kashmiri chili peppers are not available, use a red capsicum (bell pepper) instead.

Serves 4 - 6

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Hot Spicy Meat Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy