Haandi Gosht (Lamb/Goat Stew)
Haandi Gosht (Lamb/Goat Stew) is meat stew cooked in Haandi. Haandi is a deep and narrow-mouthed cooking utensil used in Indian subcontinent.Meat is cooked with blend of spices and lamb/goat from Punjab region. Meat is cut into pieces and cooked with spices. Handi gosht is a one pot meal, If you like spicy gravies with chapatis or parathas, then you have come to the right spot. This spicy mouth watering mutton dish will make a perfect companion to different dishes like chapatis, parathas, briyani or even dosa. Traditionally cooked in a deep utensil, I like to cook my stew in pressure cooker. its super easy , very convenient also cuts the cooking time to half. The trick to getting this right is in the pressure cooking process where the mutton becomes really tender and juicy.
- 1 tablespoon oil
- 1 small onion- chopped
- 1 Tablespoon Whole spices(cloves, black pepper, shah jeera,cinnamon sticks, large cardamom)
- 2 tablespoon tomato paste/ puree
- For Marinade
- 2 lbs Goat/lamb meat - cut in small pieces
- 1 cup fried onions (store bought or home made)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- ½ cup yougurt
- 2 tablespoon fresh mint (chopped)
- salt to taste
- 2 teaspoon minced garlic
- 2 teaspoon grated ginger
- Marinade goat/lamb meat with all the dry spices,yogurt, fried onions, chopped mint and salt.
- mix and keep aside the marinated meat for 15-30 mins.
- In a pressure cooker take 2 teaspoon of oil and add the whole spices, this releases the aroma of the whole seeds.
- Then add ½ chopped onion and stir for 2 mins.
- Lastly add the marinated meat to the cooker mix well.
- Add 3 cups of water to the meat and close the pressure cooker reduce the flame to medium high.
- Finally add tomato paste/ puree to the goat curry
- Cook for 5-10 mins or till the gravy reaches your desired consistency
- serve hot with Naan/ Roti / Rice
Awe, it’s been way too long since I’ve seen your food (:. Looks delicious!
Thanks Julie
Richa Tiwary: u back from hiatus with a bang!!!!am making this next;)
Please do.. Let me know how it comes out for you, I am moving now to chaat’s and kachories
Richa I tried this recipe it has lil variation from mine, turned out really good. The meat was very soft falling off the bones.
thanks Rehana