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Karakhi Gosht (spicy mutton)

Karahi Gosht (Spicy Lamb)

A national favorite that's absolutely worth trying. Everyone has their own spice ratios for this dish—but the way chef Sergey Milyanchikov makes it at the Gandara restaurant is like a song from the mountains of Pakistan! If you're ever in Moscow, stop by Gandara; you won't regret it.

Dietrich

Recipe author

Composition / ingredients

Servings:

Lamb

200

Tomatoes (canned tomatoes in their juice)

125

Vegetable oil

Ginger (a knob of fresh ginger root, about the size of a sugar cube)

Garlic

Dried spices (garam masala is perfect if you have it)

Onion

Water

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

Cooking method

Cooking time: 40 min

Step 1:

Let's get started!
Step 2:

Braise the lamb with a splash of water until it's almost done. Meanwhile, heat the vegetable oil in a saucepan and toast the spices (cumin and ginger).
Step 3:

Add the canned tomatoes and fry for 5 minutes.
Step 4:

Add the rest of the spices (kasuri methi, coriander, sweet paprika, garam masala).
Step 5:

Pour in half the broth and simmer for 5 minutes. Add the cut-up lamb and simmer until the meat is tender. Stir in a pat of butter.
Step 6:

Pour in the remaining broth and stir.
Step 7:

Transfer to a plate.
Step 8:

Garnish with ginger and cilantro.
Step 9:

Serve the karahi gosht with steamed rice or garlic naan.
Step 10:

And that's it—enjoy!