Mutton 800 gms.
Oil 1 tbsp.
Bay Leaves 2
Garam Masala Whole 1 tbsp.
Onions (chopped) 2 cups
Ginger (chopped) 1 tbsp.
Garlic (chopped) 3 tbsps.
Green Chillies (chopped) 2 tbsps.
Coriander Powder 1 tbsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1 tsp.
Salt to taste
Tomato Puree 1 cup
Garam Masala Powder 1 tsp.
Garlic 4-6 cloves
How to make lahsooni gosht:
Clean and wash lamb and cut into 1½” pieces.
Heat oil in a thick bottomed pan. Add bay leaves, whole garam masala and chopped onions. Sauté till onions turn light brown in color.
Add chopped ginger, chopped garlic and chopped green chillies. Cook for half a minute. Add lamb pieces and cook on a high heat for 5
minutes, till lamb is seared and its juices sealed in.
Add coriander powder, red chilli powder and turmeric powder. Stir well.
Add three cups of water and bring it to a boil. Cook on low heat for about 30 minutes or till lamb pieces are almost done.
Add tomato puree and season with salt and garam masala powder.
Cook covered till lamb is tender.
Serve hot garnished with fresh garlic cloves.