How To Make Matar Gosht Pakistani Lamb & Pea Curry
Making Matar Gosht, a Pakistani lamb and pea curry, is a delightful way to combine tender lamb with the sweetness of peas and aromatic spices. Here's a traditional recipe to make it:
### Ingredients:
- 500g lamb, cut into cubes
- 1 cup green peas (fresh or frozen)
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green chilies, slit (adjust according to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 3 tablespoons oil or ghee
- Fresh cilantro leaves for garnish
### Instructions:
1. **Marinating the Lamb (Optional):**
- If you have time, you can marinate the lamb cubes with a mixture of yogurt, ginger-garlic paste, salt, and a pinch of turmeric powder for 1-2 hours. This step tenderizes the meat and adds flavor, but it's optional.
2. **Cooking:**
- Heat oil or ghee in a pressure cooker or heavy-bottomed pot over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add minced garlic, minced ginger, and slit green chilies. Sauté for a minute until fragrant.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook for a couple of minutes until the spices are fragrant.
- If you marinated the lamb, add the marinated lamb to the pot at this stage and cook until it is browned on all sides.
- If you didn't marinate the lamb, add the lamb cubes to the pot at this stage and cook until they are browned on all sides.
- Add water as needed to prevent sticking and to create a thick gravy.
3. **Pressure Cooking (Optional):**
- If using a pressure cooker, cover the cooker with its lid and cook the lamb for about 15-20 minutes or until it is tender. The cooking time may vary depending on the tenderness of the lamb.
4. **Adding Peas:**
- Once the lamb is tender, add green peas to the pot and mix well.
- Let the curry simmer for another 5-10 minutes until the peas are cooked through and the flavors are well combined.
5. **Finishing Touches:**
- Check for seasoning and adjust salt and spices according to your taste.
- Garnish with freshly chopped cilantro leaves.
6. **Serving:**
- Serve the Matar Gosht hot with steamed rice, naan, or roti.
Enjoy your flavorful and aromatic Matar Gosht - Pakistani Lamb & Pea Curry!
This dish is perfect for special occasions or family dinners, and it pairs well with fragrant rice or bread. Adjust the spice levels according to your preference.
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