Muscat Gosht Lamb In Spicy Tomato Gravy Recipes

Steps:

• Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

Steps:

• Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
• Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
• Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
• If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Steps:

• Put a rack in the middle of the oven and preheat oven to 450 degrees.
• Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
• Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
• Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
• Carve lamb and serve with tomato mixture and roasted garlic.

Steps:

• Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.

Steps:

• Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.