Lamb with whole spices and onions – Kharu gos – detailed cooking recipe. Share with friends: 
Time: one hour. Difficulty: medium Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr diced 2 cm. lamb leg meat without bone (ask the butcher to cut the bone and give it to you)
- 1-2 peeled and chopped large pieces of potato tuber high starch
- 1 chopped tomato (optional)
- 2-3 tbsp. l sunflower oil
- 1 cinnamon stick (piece 2 cm long)
- 3-4 fruits of green cardamom
- 1-2 fruits of black cardamom (if you get it)
- 2-3 cloves of garlic
- 2-3 dried chili peppers (smash or cut with scissors on pieces)
- 2 chopped onion heads
- 1 tbsp. l ground cumin
- 1.5 tsp ground turmeric
- 1 tbsp. l with top of ginger and garlic paste (see recipe below)
- Salt
- Sliced fresh cilantro leaves for decoration
Recipes with similar ingredients: lamb, potatoes, tomatoes, ginger root, garlic, chili pepper, cinnamon, cardamom, cumin, turmeric, cilantro
Recipe preparation:
- In a thick-walled pan, heat the oil while on the surface no haze is formed. Add cinnamon, cardamom, garlic and red chilli. Once the spices swell and change color, add the onion. and fry until it is well browned. Put the meat and fry, periodically turning until it is browned with all sides. When the liquid in the pan is almost completely evaporated, add ground spices, ginger and garlic paste and well mix. Then add some salt and so much water (or broth) so that it barely covers the meat. Cover the pan tightly lid and cook at low boil for 15-20 minutes., stirring time from time, trying to keep the edges of the pan clean.
- Add potatoes and mix well, then add tomato (if using). Cover the pan again and cook until lamb and potatoes will not become soft. Try whether enough seasoning, sprinkle with a little chopped fresh cilantro. By mix a little in the dish to add to it aroma. Ginger and garlic paste: Ginger and garlic paste is the basis for most Indian dishes. In many recipes I include chopped garlic and ginger in the list of ingredients separately to make life easier. However, in some recipes can only use pasta. In many supermarkets now selling jars of ginger paste and garlic paste separately. All you have to do is just mix them.
- To make your own pasta, take it as an equal quantities of peeled garlic and fresh ginger and chop them in paste in a mortar. Or mash them in a small blender water and vegetable oil (not olive), constantly turning off a device to collect the paste from the edges of the bowl. Pasta can be stored in refrigerator for up to 2 months if you added a little oil so that it not spoiled.
