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November 15, 2010

Balti Gosht

Balti Gosht
Balti Gosht

Lamb meat 1
Onion 1 chopped
Tomatoes 4
Red Bell Pepper ½ diced
Green chilies 4
Coriander leaves chopped 1 tablespoon
Garlic cloves 4 peeled and chopped
Cardamom 6
Cinnamon stick 1
Whole cloves 6
Cumin seeds 1 teaspoon
Salt to taste
Water 1 ½ cup
Cooking oil 4 tablespoon


Wash the lamb well, then place it in a lidded saucepan with about 1 ½ cups of water. Add the garlic, salt, and spices to it. Either place in a preheated oven at 375 degrees F or on the stove, and cook, covered, until just tender (about 45 minutes). Keep checking from time to time, then remove from heat, and let it stand in its steam with the lid still on, for about 20 minutes or so. Meanwhile, heat the oil in large pan; fry the onions until golden brown, then add the red peppers, green chilies, and tomatoes. Cook until it is nearly dry (about 10 minutes on low heat). Then add the drained meat to the pan, with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the fresh coriander leaves about 5 minutes before it is ready.