Gosht Dopyaza

dear buddies, this beautiful dish we gonna have now is followed by a short but quite interesting story, and personally i love such mistakes that lead to beautiful results. well the story is once Emperor Akbar's Shahi Khansama (royal chef) was cooking Gosht (meat curry) for the Emperor and his family. When the dish was in its final stage the khansama accidently put some cooked onions in the vessel. It got him worried but it was impossible to prepare the dish again at such short notice so the Gosht was served in the royal dining as it was. While eating, Emperor Akbar realised there was some difference in the Gosht than its usual taste but actually liked it. The Khansama was quite relieved at positive feedback and since then he was told to cook it quite frequently.

So basically in Gosht Dopyaza we put onions in two lots, one in the start and the other while the dish is in its ending stage. What most people do is either chop or slice all the onions and divide them into two batches, but the wise thing to do is chop 2/3 and slice 1/3 of the onions, or make it half-half if you like.

Ingredients..

500 gm lamb pieces

1 cup curd

5 medium onions (2 sliced and 3 finely chopped)

2 tbsp ginger garlic paste

salt to taste

1/4 tsp crushed black pepper

1/4 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp meat masala

1 tsp cumin seeds

2 green cardamoms

2-3 cloves

1" cinnamon stick

little bit mace

4-5 tbsp ghee/oil

1. first of all mix 1/2 cup curd, lil salt, black pepper and 1 tbsp ginger garlic paste in a bowl and marinate lamb pieces in it, for 4-6 hours.

2. Heat 2 tbsp oil in a deep pan/vessel and fry the sliced onions. Remove them from the pan when they are done and set aside for later use.

 

3. in same pan put little more oil and add cumin seeds, cloves, cardamoms, cinnamon and mace.

4. Add lamb pieces and cook them for around 10 minutes on high flame. Set them aside as well.

5. again in same pan, add some more oil and add ginger garlic paste and chopped onions. Cook on medium/high flame till they are somewhat brown.

6. Add some salt, cumin powder and red chilli powder, followed by 1/2 cup curd. now while putting curd be careful and add spoon by spoon and keep mixing thoroughly.

7. Add 1/2 cup water and cook for another 2-3 minutes.

8. Add lamb pieces and cook for about one hour on low flame, covered with a lid.

9. now add some garam masala and meat masala. Add fried onions and 1/2 cup water and cook for another 5 minutes, uncovered. add some fresh coriander leaves before serving. it usually goes well with flat bread/naan but if serving with rice, add some extra water and cook for about 5-10 minutes more.