Gosht ka Mahekhaliya
- ½ kg. Lamb meat with bones
- 2 Onion, sliced
- 1 tbsp. Red chili powder
- 3 Green chilies, small slit in middle
- ½ tbsp. Turmeric powder
- 3 tbsp. thick Tamarind paste
- 3 cloves Garlic, peeled
- 10 Curry leaves
- 2 sprigs Coriander leaves, for garnish
- 1 tbsp. white Sesame seeds
- 2 tbsp. Peanuts
- 2 tbsp. thin Dry coconut slices
- ¼ tbsp. Nigella seeds/Kalongi
- ½ tbsp. Coriander seeds
- 2 Cloves
- 1 1’inch stick Cinnamon
- Clean and wash lamb meat with bones thoroughly under running water for 3-4 times. Add red chili powder, turmeric powder and salt to lamb meat pieces and set aside by covering with lid for 30 minutes.
- In the meantime, on low flame dry roast sesame seeds, peanuts, nigella seeds and dry coconut slices separately. Once peanuts are cool enough to handle, remove the skin of peanuts by rubbing them in between your
- Add oil to heavy bottom cooking vessel and fry sliced onions until nice golden. In the same oil fry green chilies until they just start to change color. Set aside.
- Cook marinated lamb meat with bone pieces by adding enough water in pressure cooker for 4-5 whistles or until meat is cooked till done.
- By the time pressure settles down the cooker, grind the dry roasted sesame seeds, de-skinned peanuts along with dry coconut pieces and nigella seeds. Make smooth paste by adding fried onions, garlic cloves, cinnamon stick and cloves. Add 1-2 tbsp. water if needed.
- In a heavy bottom cooking vessel, add oil and to this add above ground masala. Fry for 1-2 minutes or until oil starts to leave the sides of the vessel. Now add pressure cooked lamb meat pieces.
- Stir until the masala coats up the pieces. Add tamarind paste and green chilies along with 1½ cups of water.
- Add curry leaves and cook for 15-20 minutes on low flame or until the meat pieces are tender and gravy thickens.
- Check for salt and turn of the flame by adding fresh chopped coriander leaves.
- Add love to make this authentic recipe taste ‘Yummy’.
NOTE: This recipe tastes best when served next day or if served after 10 hours of making it. The lamb meat pieces will absorb the tamarind juice and will taste the best.