Recipe: Khade Masala Ka Gosht

Blackpool Citizen: TEMPTING: Chef Pradip Nale TEMPTING: Chef Pradip Nale

A new team of chefs from India and Dubai has joined Blackburn Asian food restaurant Maida.

To introduce the fresh line-up, and their food, there is a special offer of 50 per cent off on food, Sunday to Thursday.

Here director Mohammad Shaikh shares the recipe for the most popular dish on the menu.

Khade Masala Ka Gosht

Tender pieces of lamb cooked in whole spices and served in a traditional Karahi bowl

Spring lamb on or off the bone as preferred: 250g if boneless or 400g if on on the bone
Ghee clarified butter: 100g
Ginger chopped : 25g
Garlic chopped: 50g
Onion diced: 50g
Whole garam masala: (2 pieces of green cardammon, 2 cloves, 5g cumin, 2g cinnamon, leaf of bayleaf, 6 peppercorn, 1 star anise )
Vegetable oil: 15ml
Fresh tomatoes 4 (boiled in water, and when done, peel the outer skin off ) ie freshly made plum tomatoes.
Salt to taste and season.
2 Cherry tomatoes for garnish
25g Kashmiri chilli powder (Kashmiri chilli powder will give the hotness and natural colour to the dish)

Wash the lamb, drain and cook in clarified butter and vegetable oil (combined), till it is brown and almost ¾ cooked.

This releases the juices of the lamb (especially if it is on the bone) and gives a nice colour to the sauce.

Cover with lid to cook in own juice for the lamb to get tender if needed.

Then add the chopped ginger and garlic, onion, and whole garam masala and saute well for couple of minutes.

Then add the tomatoes and cover the pot and leave to cook, until the tomatoes form a thick curry sauce and the lamb is well cooked.

Finally add the Kashmiri chilli powder, cook for a few more minutes and remove from heat and rest for a few minutes Garnish with cherry tomatoes and serve in Karahi bowl, with fresh naans or pilau rice.

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