Kadhai Gosht (Lamb in Wok)

Slow cooked lamb curry

Kadhai (‘wok’) gosht (meat) is typically made with goat meat and is a delicacy item that is traditionally cooked in a large wok and is full of flavor, leaving you satiated in both soul and tummy!

This dish is best eaten with pita bread or naan. Rice is a good alternative but can be served with both. Serve with sliced raw onions or Kachumbar (onion and tomato salad).

Yield: Serves 3-4

Difficulty Level: Medium

Total Time: Between 1½ hours and up to 3 ¼ hours

Prep Time: 5-10 minutes

Cooking Time: Between 1½ hours and up to 3 hours

TIP: The actual cooking time will depend on the age of the meat (See section below for more info).

Ingredients

2 ½ pounds lamb or goat meat cubed (ideally a combo of both leg and shoulder cut)

2 ½ pounds chopped tomatoes

¼ cup plus 2 tablespoons oil (total 6 tablespoons)

Water as needed (See section below for more info)

Whole Spices:

½ teaspoon whole black peppercorns

½ teaspoon black cloves

4 medium cardamom pods

2 medium black cardamom pods

1 medium round cinnamon stick OR 3-4 small/medium flat cinnamon sticks

Ground Spices:

1 tablespoon freshy minced garlic

1 tablespoon freshly minced ginger

2 teaspoons salt

2 teaspoons cumin powder

2 teaspoons coriander powder

1 teaspoon amchoor

½ teaspoon turmeric

1 teaspoon cayenne pepper

1 teaspoon garam masala

Garnish:

2 inches fresh ginger, cut into thin strips

1 jalapeño, sliced (optionally seeded for less heat)

2 tablespoons Cilantro, chopped

1 whole lemon, cut into wedges

Instructions

1. Heat a large pot on medium high, adding the meat, whole spices, garlic, ginger, and about half cup water, stirring all ingredients occasionally every 1-2 minutes. Once the meat starts to turn opaque cover with lid, reduce heat to medium-low to low and let simmer about 20-40 mins. If the meat is not 70-80% tenderized at this point then add another ½ cup water, mix, cover and simmer another 10-15 mins. Do this as many times as needed until the meat is tender. Be sure meat does not dry out and burn or stick to the bottom of the pot by ensuring there is always some liquid to allow meat to cook.

2. Add the tomatoes to the pot, stir well. Cover and let simmer on low 20-30 mins, or until tomatoes have completely ‘melted’ and meat is further tender. Adjust the time as needed, ensuring liquid does not dry up.

3. Add oil, salt, cumin powder, coriander powder, amchoor and turmeric, mix thoroughly so everything is coated, cover and simmer on low for about 5 mins.

4. Add the cayenne pepper and garam masala, mix well, cover, and allow to cook about 30-60 seconds.

5. Serve on individual plates and garnish with ginger, jalapeño, cilantro and squeeze of fresh lemon.

About the Meats

Lamb, hogget, and mutton are meats from sheep. Lamb is under the age of 1 year old. It is more tender, requiring less time to cook. Hogget is between the ages of 1 and 2 years old. Its meat has some tenderness like that of a lamb, in addition to a gamey flavor of mutton. Mutton is over the age of 2 years old, and it has a strong gamey flavor. The cooking times will vary depending on the age of the sheep and the tenderness associated with it.

Goat meat is from goats, at least in the US and Europe, however in India and Australia it is sometimes called mutton or sheep interchangeably.

How much Water?

In order to avoid the more mature meats from drying out or burning whilst cooking, add ½ cup water at a time and continue to cook on low heat until the meat is at least 70-80% tender, and can be easily pulled with a fork without too much effort.