GOHST DIILRUBA (MUGHLAI LAMB CURRY)

The rich lamb curry from the Mughlai cuisine is one the best recipes to save in your recipe book. This recipe was given to me by my mother's friend. As you will see a lot of ingredients go in this recipe but I promise it's worth making this tender meat curry. The kitchen smells beautiful with the warm spices used in this dish.  Make it when you have guests at home, serve with naans, roti or rice. 

Serves 4-6

Time: 45-60 minutes

For the lamb/goat

1 -1.5 kg lamb or goat meat cut into large cubes

2 cinnamon sticks

2 black cardamoms

5 garlic cloves

4 cloves

1 tsp salt

2 cups of water 

For the gravy

1/4 cup ghee

2-3 big onions chopped finely

2 tsp garlic paste

2 tsp ginger paste

2 cups yoghurt

3 -4 green chillies

1 1/2 tsp lemon juice

2 tsp nigella seeds ( kalonji)

1 tsp mustard seeds

1/2 tsp fenugreek seeds ( methi seeds)

1 tsp aniseed

1/2 cup cream

2 tbs ghee

Method

Put the meat cubes in the pressure cooker with the cinnamon, whole garlic cloves, big cardamoms, cloves, salt and water. I cooked for about 10 to 15 minutes. Remove from the heat and keep it aside.

Now, in another pot, heat 1/8th cup of ghee. Cool onions, garlic and ginger pastes. Cook this mix on a low heat and frequently stirring until the onions are soft and clear, make sure it doesn't brown. Remove the onion mix from the pot and blend together with yoghurt and green chillies to a paste.

Heat the remaining 1/8th cup of ghee, add the onion paste with little water. Cook this paste till it has thickened.

Add the meat and the stock from the pressure cooker to this paste. Add the lemon juice and the spices. Allow it to simmer on low heat until the ghee the separates and the meat I cooked tender.

Before serving, stir the cream and heat for 5 minutes. Heat the 2 tbs ghee and pour over the curry just before taking to the table.

Serve it with buttered naans, rotis, rice or whatever you may like.