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MUSCAT GOSHT
  • 2 1/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
  • 3 onions, sliced
  • 1 3/4 cups chopped tomato
  • 1 2/3 tablespoons garlic paste
  • 1 2/3 tablespoons ginger paste
  • 1 tablespoon black peppercorns
  • 1 (3 inch) cinnamon stick
  • 1/4 cup dried chile de arbol peppers
  • 5 whole clove
  • 1 teaspoon black cardamom seeds
  • 9 tablespoons ghee (clarified butter)
  • 1 tablespoon salt
  1. 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.

 

 
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