Parsi Kid Gosht ( Young Goat or Lamb Stew )

[percyn]

Parsi Kid Gosht ( Young Goat or Lamb Stew )

Serves 4 as Main Dish.

This is a popular Parsi recipe that has been adopted from Katy Dastoor.

Can be served with rice or roti or bread.

• 2-1/4 lb Kid Goat or Lamb
  
• 1 Garlic Whole Head
  
• 1-1/2 Inch piece of ginger
  
• 6 Black cardamoms
  
• 5 Cloves
  
• 2 Inch piece of cinnamon
  
• 3 Red Chilies
  
• 2-1/2 oz Ground Cashew nuts
  
• 1 c Coconut milk
  
• 2 Potatoes cut lengthwise
  
• 3 T Oil
  
• 3 Large Onions (Yellow preferred)
  

Cut the meat into large 1.5 inch pieces. Grind ginger and garlic together into a paste. Heat the oil and sautee the onions, cloves, cardamoms, cinnamon and chilies. Onions should turn soft, but not brown too much. Add the meat and cook on low heat until the water is dried up. Add a few pinches of salt (you can add more later to suite your taste).

Add a cup of water to the meat and cook until half done. Add potatoes and a little more water.

Make a paste with the cashew nuts and coconut milk. Pour this into the pan when the potatoes are almost done. Cook on low until mean and potatoes are fork tender.

Serve with white basmati rice or roti or bread.

Keywords: Intermediate, Main Dish, Lamb, Indian

( RG2004 )