This week’s weather forecasts are perhaps among one of the most monstrous weather conditions I had ever experienced here, with terrible snowstroms and piles and piles of snow everywhere. How much I dislike winter.
Frozen Moment #4
Thankfully I and my family are at home for the holidays, but my I feel sorry for all those people who have to go through the harsh snow strom. Keep safe and warm everyone! I also feel miserable to watch my hubby shovel the snow and fight with the car to get it started everytime after a snowfall.
After all this back breaking endeavor of scooping out the bulky mounds of snow, I decided to treat my hubby with one of my most loved recipes that I had learnt from my dear mother. It is one of the simplest dishes to prepare, and even so, one of the most delectable red meat dish that you will remember always.
Burhani Gosht – Lamb in an Aromatic Sauce
This recipe uses the lamb breast riblets, also called as Seenay ka gosht in Urdu. It contains ribs and fat sheets arranged in layers and is one of the most delicious tasting flesh. However it is also high in fat content. You can also replace it using lamb thigh meat which again has a delicate flavor.
Burhani Gosht – Lamb Breast in an Aromatic Sauce
- Boneless or with bone Lamb, cut into pieces (or) Lamb Breast Riblets/Seenay ka Gosht– 600 gms
- Canola oil – 3 tbsp
- Onion – 2, medium sized, finely sliced
- Green cardamom – 3, whole
- Ginger-garlic paste – 2 tsp
- Red chilli powder – 1 tsp
- Turmeric – 1/4 tsp
- Salt – to taste
- Garam masala powder – 2 tsp
- Cilantro – to garnish
- Wash and clean the meat, and keep in a colander for the water to drain away.
- In a pressure cooker at medium high heat, pour in oil and add the sliced onion and stir fry until it golden brown in color. Add green cardamom and stir. Add meat and ginger-garlic paste, red chilli powder, turmeric and salt. Mix well. Pour in a cup of water and close the lid. Let it pressure cook on medium heat until it is tender.
- Later, open the lid, and let it cook on medium heat, until the meat is quite dry. Sprinkle garam masala powder. Remove from heat and serve. (Just to give it a special touch, I added a few saffron threads to the curry to make my guests happy)
Suggested Accompaniments: Serve this curry warm along with warm parathas.