How to Make Indian Spicy Lamb Casserole - Gosht Ka Saalan Asian Cooking Recipe Cuisine

India Gosht Ka Saalan (Indian Spicy Lamb Casserole)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

1/3 cup distilled white vinegar

6 large cloves of garlic, smashed

1 tbsp ground ginger

1 tbsp ground cumin

1 tbsp ground coriander seeds

2 tsp ground mustard seeds

2 tsp ground cayenne

2 tsp salt, divided

2 lbs boneless lamb shoulder, trimmed of fat and cut into 1.5-2-inch cubes

1/2 cup vegetable oil

whole spices: 8 cloves, 8 black peppercorns, 4 bay leaves, 2 black cardamom pods, 2 one-inch cinnamon sticks, 1 star anise pods

2 medium yellow onions, finely chopped

2 lbs large russet potatoes, peeled and cut into 2-inch cubes

3 cups warm water

14 oz can crushed tomatoes

4 tsp tomatoes


Directions:

Combine the vinegar, garlic, ginger, cumin, coriander, mustard, cayenne and 1 tsp salt. Add the lamb and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Heat oil over medium heat in a large pot or Dutch oven. Add the whole spices and cook and stir until they release their fragrance. Stir in the onions and cook until golden brown. 

Add seasoned lamb and stir and cook until the meat releases its juices. Tumble in the potatoes and add remaining salt. Cook and stir for another 5 minutes then add warm water, crushed tomatoes and tomato paste. Bring to a boil.

When it boils, reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally. Uncover and simmer until the sauce is the consistency of ketchup. Taste and adjust the salt if desired. Fish out the whole spices and discard. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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