Seyal Ghosht

Ingredients
- 2 Onion large, chopped
- 2 Tomatoes medium sized
- 1 cup Curd full fat
- 4 sprig Coriander leaves
- 3 Green Chilies increase the qty basis the spice level you can handle
- 1 kg Lamb a few pieces with the bone
- 1 inch Cinnamon stick
- 2 Bay leaves
- 2 Black Cardamon
- 4 Green Cardamon
- 2 tsp Black peppercorns
- 4 Clove-
- 1 tbsp Ginger garlic paste
- 2 tbsp tbsp Coriander powder
- 2 tsp tsp Cumin powder
- 1/2 tsp tsp Turmeric Powder
- 2 tsp Red Chili powder
- Salt to taste
- Oil for cooking
Instructions
- In a blender, puree the yoghurt, coriander leaves, whole peppercorn & green chillies.
- Wash the lamb pieces and place in a large bowl
- Add the blended yoghurt coriander mixture to the lamb and let it marinate for a minimum of 2hrs
- In the blender, puree the fried onions to a fine paste and set aside
- You will also have to puree the tomatoes separately and set aside
- In a large wok, heat some oil and add in the whole spices - cloves, cardamon, bay leaves & cinnamon.
- Once the spices make the oil fragrant with their aromas - add in the pureed onion along with ginger garlic paste
- Fry the onion paste till the raw smells disappears and the oil starts to separate, which would probably take 6-8 mins on a simmer.
- Next add in the pureed tomato and cook till all the water content from the tomatoes evaporate. This should take about 5 mins or so on a medium flame
- Add in the dry spice powders and stir well
- Finally add in the marinated meat and stir to coat the tomato, onion -spice mixture. Add salt as per taste.
- Reduce the heat to a low flame and cook the meat with a closed lid, until it is tender. This should take about a good 30-40mins with occasional stirring.
- Your seyal ghosht is ready to be served
- This dish goes well with some hot naans/plain rice
Recipe Nutrition
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