Narial Ka Gosht

Ingredients list for Narial Ka Gosht

• 1 kilogram Leg of lamb cut into ¾ inch pieces
• 1 3/4 cups Fresh Tender Coconut grated
• 3/4 cup Oil
• 5 Green cardamoms
• 1 Black cardamom
• 5 Cloves
• 1 inch piece Cinnamon
• 1 Bay leaf
• 1 blade Mace
• 3/4 teaspoon Garlic paste
• 8 medium Onion sliced
• 2 inch piece Ginger chopped
• 6 Green chilli seeded and chopped
• 2 teaspoons Red chilli powder
• 16-20 Curry leaves deep fried
• 6 medium Tomato chopped
• to taste Salt
• 1 teaspoon Fennel seed (saunf) powder
• 4 Dried red chillies cut into thin strips

Method

1. Heat the oil in a kadai; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. Sauté over medium heat till fragrant.
2. Add the garlic paste and sauté for a few seconds. Add the onions and sauté until light brown. Add the ginger and green chillies and continue to sauté until the onions turn golden brown. Add the chilli powder, one cup of grated coconut and the curry leaves. Sauté for one minute and add the tomatoes and salt.
3. Cook, stirring continuously, till the oil separates. Add the lamb and sauté for five minutes. Add three and a half cups of water and bring to a boil. Lower heat, cover and simmer until the lamb is tender and the liquid has evaporated. Adjust seasoning. Sprinkle fennel powder and stir. Transfer to a bowl and garnish with red chilli strips and remaining grated fresh coconut.

Nutrition Info