This beautiful thing is another very fine example of Mughlai cuisine. Lamb marinated in spices and then slow cooked for hours has such heavenly and restaurant-like taste and flavour. Now one thing about cooking lamb is it has better results and darker colour when cooked in deep pot/vessel instead of pressure cooker (of course it is possible when you have quite lot of time but still the taste would be equally good with pressure cooking)
Now Durbar means Royal Court and Gosht Durbari is something that was consumed by Nawabs n Emperors. In those royal kitchens, Khansamas (Chefs) used to cook such dishes in Tandoor (Clay Oven) which used to take aprox 6-8 hours and even more time for beef dishes.
Ingredients for Gosht Durbari
1 kg lamb pieces
300-400 gm chopped onions
50 ml tomato puree
50 ml ghee/oil
fresh green chillies
coriander leaves
2 tbsp ginger-garlic paste
For Marinade/paste
1 tbsp mustard seeds
1 tbsp sesame seeds
2 tbsp poppy seeds
1 bay leaf
4-5 cloves
2 brown cardamoms
2" cinnamon stick
2-4 dry red chillies
1 tsp peppercorns
Method.. ..
1. Mix all the marinade stuff and grind in mortar n pestle or food processor.
2. Rub it on lamb pieces and keep in fridge for couple of hours.
3. Heat ghee/oil in a thick bottomed pan and add the onions and ginger-garlic paste. Fry them on medium flame until the onions are light brown.
(Adding ginger-garlic paste here)
(This much brown is sufficient)
4. Add lamb pieces and cook on high flame for aprox 15 minutes
5. Add some water to prevent sticking things at bottom.
6. Add tomato puree, followed by some more water and cook on low flame until pieces are tender.
7. Garnish with chillies n coriander leaves n serve hot with rice/naan.
This is beautiful !
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